Name: Butter-Roasted Carrots with Hazelnut Crumble and Goat Cheese
Total time: 1 h 30 min
Yield: Serves 6 to 8
Ingredients: ¼ cup skinned hazelnuts; 1 tablespoon sesame seeds; 2 teaspoons coriander seeds; 1 teaspoon minced fresh thyme; 1 teaspoon grated lemon zest; ¼ teaspoon table salt; 5 tablespoons unsalted butter, melted, divided; 3 pounds carrots, peeled; 2 teaspoons table salt; 2 teaspoons pepper; 4 ounces goat cheese, crumbled (1 cup); 3 tablespoons pepperoncini, stemmed and sliced into thin rings; 2 tablespoons extra-virgin olive oil; 2 tablespoons chopped fresh parsley

Butter-Roasted Carrots with Hazelnut Crumble and Goat Cheese

By Mark Huxsoll

Published on October 18, 2022

Time

1½ hours

Yield

Serves 6 to 8

Featured Comment

"I've made this so many times now. What an elevation of the humble carrot!" —Kimba S.

Roasted carrots on a serving platter topped with a nut crumble, goat cheese, and pepperoncini

Ingredients

Hazelnut Crumble

¼ cup skinned hazelnuts1 tablespoon sesame seeds2 teaspoons coriander seeds1 teaspoon minced fresh thyme1 teaspoon grated lemon zest¼ teaspoon table salt

Carrots

5 tablespoons unsalted butter, melted, divided3 pounds carrots, peeled2 teaspoons table salt2 teaspoons pepper4 ounces goat cheese, crumbled (1 cup)3 tablespoons pepperoncini, stemmed and sliced into thin rings2 tablespoons extra-virgin olive oil2 tablespoons chopped fresh parsley

Before You Begin

Look for carrots that are 1 to 1½ inches in diameter at the larger end; larger or smaller carrots may need to be cooked for a slightly longer or slightly shorter time, respectively. The carrots may appear crowded on the baking sheet in step 4; this is OK.

Make Ahead: Hazelnut crumble can be stored in airtight container for up to 1 month. Carrots can be peeled and cut up to 24 hours in advance.

Instructions

for the hazelnut crumble

Adjust oven rack to lowest position and heat oven to 350 degrees. Spread ¼ cup skinned hazelnuts, 1 tablespoon sesame seeds, and 2 teaspoons coriander seeds in even layer on rimmed baking sheet and bake until hazelnuts are deep golden brown and seeds are fragrant, 7 to 9 minutes. Let mixture cool on sheet for 10 minutes.

Transfer hazelnut mixture to food processor. Add 1 teaspoon minced thyme, 1 teaspoon grated lemon zest, and ¼ teaspoon table salt and pulse until finely chopped, 8 to 10 pulses. Transfer hazelnut crumble to small bowl; set aside. (Crumble can be stored in airtight container for up to 1 month.)

for the carrots

Increase oven temperature to 450 degrees. Pour 4 tablespoons melted unsalted butter onto rimmed baking sheet; tilt and swirl sheet until surface is evenly coated with butter.

Cut 3 pounds carrots, peeled, in half crosswise, then cut each piece in half lengthwise. (Carrots can be prepped up to 24 hours ahead.) Toss carrots, 2 teaspoons salt, 2 teaspoons pepper, and remaining 1 tablespoon melted butter together in large bowl, then arrange carrots in even layer on prepared sheet. Roast carrots on lowest rack until well browned on bottoms and paring knife inserted into thickest carrots meets with little resistance, 40 to 50 minutes.

Using spatula, transfer carrots to serving platter. Sprinkle with hazelnut crumble, 1 cup crumbled goat cheese, and 3 tablespoons pepperoncini, stemmed and sliced into thin rings. Drizzle with 2 tablespoons extra-virgin olive oil and sprinkle with 2 tablespoons chopped parsley. Serve warm or at room temperature.