It’s a heartwarming tableau that many can appreciate — a chilly evening ensconced in the comfort of your kitchen while the oven works its magic, releasing the sweet, tantalizing aromas of the roots of the season. Today, we’re diving into a beloved recipe — Roasted Parsnips and Carrots with Hazelnuts. This dish, steeped in comforting simplicity, brims with the wholesomeness of root vegetables and delivers a heart-healthy crunch with each hazelnut. Let’s unearth this treasure trove of flavors and understand how to replicate this recipe at home.
Ingredients List
To concoct this wholesome recipe, you’ll require:
- 4 medium-sized parsnips, scrubbed and halved
- 4 large carrots, scrubbed and quartered
- 3 tablespoons of olive oil
- Salt and black pepper to taste
- 1 cup of raw hazelnuts, toasted and roughly chopped
- Fresh parsley, chopped (for garnish)
Instructions
Preheat your oven to 375°F (190°C). In the meantime, toss parsnips and carrots in olive oil, taking care to coat them evenly. Season this merry medley with some salt and black pepper.
Spread the well-coated veggies across a baking sheet, ensuring they have plenty of space to evenly roast.
Slide the sheet into your preheated oven and allow the vegetables to blithely brown, turning them halfway. This process typically takes about 30 minutes, but keep an eye out for the sweet spot where they transform into golden goodness.
Following the roasting rendezvous, sprinkle the toasted, chopped hazelnuts over the roasted vegetables. The heat will tease out the flavors in the hazelnuts, creating the perfect blend of tastes. Garnish with fresh parsley to add a pop of color and an extra layer of flavor.
Cooking Time & Servings
This heart-healthy dish serves up to four people and takes a total of 40 minutes to prepare and cook, making it a straightforward yet deliciously rewarding dinner option.
Nutritional Information
The beauty of the “Roasted Parsnips and Carrots with Hazelnuts” recipe stretches beyond its taste—it’s a veritable goldmine of nutrients.
- Calories: 280
- Fat: 17g
- Carbohydrates: 30g
- Protein: 4g
While the dish does not have a noteworthy concentration of CoQ10, it is rich in other essential nutrients like dietary fiber, vitamin C, and healthy monounsaturated fats from the hazelnuts and olive oil.
Tips and Tricks
To further enhance your cooking adventure, remember these handy tips:
- If hazelnuts are not for you, substitute for other nuts like pecans, almonds, or walnuts.
- For additional flavor, add some garlic and rosemary to the roasting process.
- Make sure not to overcrowd the veggies on the baking sheet – each piece should have its space to roast and caramelize nicely.
To wrap it up…
Finally, this heart-healthy yet delightfully indulgent roasted dish proves that a wholesome recipe is not merely an occurrence but rather a gastronomic celebration. Do try your hands on this ‘Roasted Parsnips and Carrots with Hazelnuts,’ snap a picture, and remember to tag us on your culinary adventures. We’d love to hear from you!
Frequently Asked Questions
Can I use other vegetables for this recipe?
Yes, you can. Root vegetables like sweet potatoes or turnips would also work wonderfully well.
Can I use pre-roasted nuts?
For optimal flavor, it’s best to toast the nuts yourself. Pre-roasted nuts can burn in the oven.
Can I prepare this dish ahead of time?
Yes, you can roast the veggies earlier and simply reheat them before serving, adding the hazelnuts at the last minute.
What can I serve these roasted veggies with?
They make a great side for roasts or grilled meats. They are also excellent in salads or grain bowls.
Can I use honey-roasted hazelnuts for this recipe?
You can, but bear in mind, this will add sweetness to the dish. Adjust seasoning accordingly to maintain a balance of flavors.
