Roast carrots and parsnips with hazelnut dukkah

Roast Carrots and Parsnips with Hazelnut Dukkah

This delightful dish combines the natural sweetness of roasted carrots and parsnips with the nutty, aromatic flavors of hazelnut dukkah. Perfect as a side dish or a light vegetarian main, this recipe is sure to impress with its unique blend of textures and spices.

Serving Size and Yield

Serves 4 as a side dish.

Preparation and Cooking Time

Preparation Time: 15 minutes

Cooking Time: 35 minutes

Total Time: 50 minutes

Ingredients

• 4 large carrots, peeled and cut into sticks
• 4 large parsnips, peeled and cut into sticks
• 2 tablespoons olive oil
• Salt and pepper to taste
• 1/2 cup hazelnuts, toasted and chopped
• 2 tablespoons sesame seeds, toasted
• 1 tablespoon coriander seeds, toasted and crushed
• 1 tablespoon cumin seeds, toasted and crushed
• 1 teaspoon smoked paprika
• 1 tablespoon fresh parsley, chopped (optional)

Instructions

1. Preheat your oven to 400°F (200°C).
2. Toss the carrot and parsnip sticks with olive oil, salt, and pepper in a large bowl until evenly coated.
3. Spread the vegetables in a single layer on a baking sheet.
4. Roast in the preheated oven for 30-35 minutes, or until the vegetables are tender and golden brown, turning halfway through.
5. Combine the toasted hazelnuts, sesame seeds, coriander seeds, cumin seeds, and smoked paprika in a small bowl to make the dukkah.
6. Sprinkle the hazelnut dukkah over the roasted vegetables before serving.
7. Garnish with fresh parsley if desired.

Additional Notes

For a nut-free version, substitute hazelnuts with sunflower seeds. You can also add a squeeze of lemon juice for a fresh, tangy finish.

Nutritional Information

Per serving: Approximately 250 calories, 18g fat, 22g carbohydrates, 5g protein, 6g fiber.

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