Spring is in full swing up in here! To celebrate I roasted up some rainbow carrots and sprinkled them with this hazelnut, browned butter bread crumb, parsley, lemon zest confetti. It’s the perfect little side dish to bring to a picnic or get-together and a crowd-pleaser for sure – sweet roasted carrots, lemony dressing, all topped with these buttery, nutty little bits. So good! The recipe is inspired by my new favorite cookbook, Gjelina. Have an awesome weekend, friends!
For the Roasted Carrots + Potatoes
1/2 a pound carrots
1/2 a pound red skinned potatoes
2 tablespoons olive oil
salt and pepper
juice of one lemon
1/2 cup hazelnuts
2 slices bread of your choice, toasted
1 big bunch fresh parsley
3 garlic cloves, minced
zest of one lemon
2 tablespoons butter
Preheat the oven to 400F. Slice up the carrots and quarter the potatoes. Place them on a baking sheet and toss with olive oil, salt and pepper. Bake for 15 to 20 minutes or until tender when pierced with a fork. While the carrots and potatoes are roasting make the picada. Pulse the hazelnuts and toasted bread in your food processor to make crumbs. If you don’t have a food processor you can finely chop the nuts and crush the bread into crumbs using a mortar and pestle or place them in a ziplock bag and crush with a tenderizer. After the nuts and breadcrumbs are coarsely ground, place them in a pan with two tablespoons of butter and the garlic to toast until fragrant. Finely chop the parsley with a knife or pulse in your food processor. Let the crumbs cool and place them into a bowl along with the parsley and lemon zest. When the carrots and potatoes are finished roasting top them with the crumbs and squeeze the juice of one lemon over the entire thing, drizzle with a little more olive oil and more salt and pepper to taste.