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Brown Butter Carrots with Hazelnuts

© 2024 |

© 2024 |

Tossed with browned butter and topped with crunchy toasted hazelnuts and fresh parsley, these deliciously tender and sweet heirloom carrots would make a sensational side dish for a celebratory Sunday roast. They are great served as a snack too. I would recommend using baby heirloom carrots, so you can just leave them whole.

  • 600 g Carrots (preferable heirloom varieties), peeled and halved lengthwise
  • 40 g Roasted blanched hazelnuts (whole or roughly chopped)
  • A handful flat leaf parsley, chopped
  • 60 g Butter
  • Juice of 1/2 lemon
  • Salt and pepper to season
  1. Peel and slice carrots lengthwise and place in a saucepan of cold, salted water.
  2. Bring to boil and simmer for 10-15 minutes until tender. Drain carrots and set aside on serving dish.
  3. Roughly chop parsley. Melt butter in pan over medium heat until it froths. After a minute or two, when it smells nutty, add the hazelnuts and stir.
  4. Remove from heat and add lemon juice and parsley before liberally pouring over the carrots. Toss to coat evenly and serve.

© 2024 |

© 2024 |


DEZMOND 8/3/24 12:16

You are very into carrots these days, but this is when they are big and pretty. Sounds and looks delish.

The Velvet Runway 8/3/24 14:10
This comment has been removed by the author.
The Velvet Runway 8/3/24 14:11

These look so delicious as well as healthy!
Thanks for the recipe!
Julia x

Lola Martínez 8/3/24 14:53

Estas zanahorias me encantan para guarnición, aunque yo las comería así, deben saber muy ricas.

[Reply] 8/3/24 15:07

Oh Angie, this sounds wonderful!

Tom 8/3/24 16:12 transform carrots into art!

JoAnna 8/3/24 17:02

Extra recipe. Greetings on Women's Day and I wish you a lot of luck. Hugs!

Anne in the kitchen 8/3/24 17:02

Your recipes are always so pretty to look at. Since we eat with our eyes first, all of your meals must be a feast.

eileeninmd 8/3/24 17:08

Another yummy recipe, I do love carrots.
Take care, have a great day and happy weekend!

Brian's Home Blog 8/3/24 17:31

Yummy carrots sounds so good!

Julie Ann Lozada 8/3/24 18:25

wow, this recipe sounds so great and i really love your food photography talent.

<a href="”>Julie Ann Lozada Blog</a>

Anonymous 8/3/24 18:35

That looks healthy and good, thanks for the recipe.

LoveT. 8/3/24 21:51

I love all your recipes with carrots, that's so good again
Happy weekend

Balvinder 8/3/24 22:45

Another great recipe. I have never tried blanching hazelnuts. How do you that?

Cooking Julia 8/3/24 23:36

This dish looks very yummy!

roentare 8/3/24 23:55

Definitely my kind of food

tigerfish 8/3/24 23:57

Love heirloom carrots! Much easier to find them now compared to last time

Citu 9/3/24 00:33

Gracias por la receta. Te mando un beso. Te deseo un lindo día.

My name is Erika. 9/3/24 02:16

I love all these recent carrot recipes. And adding hazelnuts is an added bonus. Have a great weekend Angie.

Angie's Recipes 9/3/24 05:27

@Balvinder Bought them from a local supermarket.

Eva Taylor 9/3/24 05:42

These look amazing. I just love heirloom carrots, the colours are incredible.

sherry 9/3/24 05:53

this sounds so good Angie. My mum used to make honey carrots when we were kids - so delicious! Your version with hazelnuts sounds very moreish!

Happy Retiree's Kitchen 9/3/24 09:19

Angie this is a delicious way to serve carrots.

Peachy @ The Peach Kitchen 9/3/24 10:49

It's been so long since I last been here! How are you?

David M. Gascoigne, 9/3/24 11:58

Those multi-coloured carrots look so appealing.,

DeniseinVA 9/3/24 15:15

What a great combination! I would never have thought of adding hazelnuts. Delicious looking recipe, thanks Angie!

Chef Mimi 9/3/24 16:07

Fantastic! Such great flavors all together. And it’s so pretty!

Anonymous 9/3/24 18:58

Ooo this sounds good and love how you used different types of carrots. I am so going to try this. Yum!

Allie of


Una combinación de ingredientes rica y saludable. Delicioso!!!!

Anonymous 9/3/24 22:05

The crunch of the hazelnuts has to go so well with the sweet brown butter carrot.

Anonymous 9/3/24 22:06

Love the hazelnuts and carrots, a great combination. Karen (Back Road Journal) The comment before was mine as anonymous.

Grace 10/3/24 02:05

Angie! Definitivamente a la mesa!
Qué delicia!

Marcelle 10/3/24 08:30

This is a gorgeous dish, Angie! Love the colorful carrots, so eye-catching!

Diane 10/3/24 20:29

I have masses of hazelnuts from our tree, I will remember this recipe, thanks. Cheers Diane

Raymund | 14/3/24 03:09

This recipe is definitely going on my list for Sunday roast dinners – thanks for sharing!


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