Combining my love for Middle Eastern ingredients and French techniques, these roasted carrots with hazelnuts are a change from the usual Thanksgiving side dish, featuring fresh thyme and a hint of date syrup.

A plate of roasted mixed-color carrots topped with chopped nuts and herbs. A fork rests on the plate, and a white napkin is partially visible underneath. A small cup with a red liquid is in the background.

When it comes to Thanksgiving side dishes, it's easy to fall into a rut. Believe me, I'm the first to go for the tried and true roasted chicken and salmon dishes.

But sometimes, you just want to shake things up rather than settle. Why go for the same old mashed potatoes and green bean casserole when you can dress up your holiday table with something both elegant and easy? Enter these roasted carrots with hazelnuts, a French-inspired side dish that's sure to impress your guests without adding stress to your holiday preparations.

This dish combines my favorite Middle Eastern flavors-grassy olive oil, sweet date molasses-with the earthy sweetness of roasted carrots and the rich, nutty crunch of hazelnuts. All tied together with a drizzle of date syrup and a sprinkle of fresh thyme, this dish is a perfect balance of flavors and textures that will complement your turkey beautifully while adding a touch of sophistication to your holiday spread.

What's more, this recipe is incredibly forgiving and adaptable. You can easily scale it up for a larger crowd or prepare most of it in advance, making it an ideal choice for busy holiday cooks. Allergic to nuts? Drop the hazelnuts. Want more French flavors? Add some tangy goat cheese or crumbled feta. Anyway you dress them, I am confident that these roasted carrots with hazelnuts are destined to become a new Thanksgiving favorite in your house. Pair it with Carrot Ribbon Salad for a refreshing twist on carrots, two ways.

Ingredients

A variety of multicolored carrots are arranged on a marble surface alongside fresh thyme sprigs. A bowl of nuts and a small cup with a dark liquid are also present.

Carrots: Choose firm, fresh carrots with vibrant colors for the best flavor and texture.
Hazelnuts: These add a delightful crunch and nutty flavor that pairs perfectly with the sweet carrots.
Fresh thyme: This herb brings a subtle earthy note that enhances the overall flavor profile.
Date syrup (silan): A natural sweetener that adds depth and complexity to the dish.
Olive oil: Use a good quality extra virgin olive oil for the best flavor.
Maldon flaky sea salt: These delicate flakes add a pleasant crunch and burst of flavor.
Black pepper: Freshly ground black pepper adds a subtle heat that balances the sweetness.

See recipe card for exact quantities.

What I Use

Terra Delyssa Organic Single Source Infused Extra Virgin Olive Oil Gift Set

To give salads a bright and explosive flavor, I often turn to flavored olive oils. In this case, I used the Terra Delyssa single source lemon infused olive oil, straight from Tunisia.

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How to Make Roasted Carrots with Hazelnuts

Prep

Begin by preheating your oven to 400°F (200°C). This high temperature will help caramelize the carrots, bringing out their natural sweetness.

Toast hazelnuts

A hand holds a copper baking tray scattered with roasted hazelnuts on a marble countertop.

A wooden baking tray with scattered hazelnuts, some whole and some cracked, on a light marble surface.

While the oven is heating, prepare your hazelnuts. Spread them on a baking sheet and roast for 5-7 minutes until they become fragrant and their skins begin to crack. Keep a close eye on them as nuts can burn quickly. Once roasted, let them cool before roughly chopping them.

Prep carrots

A hand holds a metal tray lined with parchment paper, displaying an assortment of colorful carrots, including orange, yellow, and purple varieties, arranged neatly on a marble countertop.

A baking tray with parchment paper displays a variety of colorful carrots, including orange, purple, and white. A small wooden bowl filled with coarse salt is placed beside the carrots on the tray.

Next, wash and trim your carrots. If you're using larger carrots, cut them in half lengthwise to ensure even cooking. For a more rustic look, you can leave smaller carrots whole.

Arrange the prepared carrots on a baking sheet. Try to give them enough space so they're not overcrowded, which will help them roast evenly.

Drizzle the carrots with olive oil and date syrup. The oil will help them caramelize in the oven, while the date syrup adds a subtle sweetness that complements the natural flavors of the carrots.

Season the carrots with salt and pepper. Remember, you can always add more seasoning later, so start with a light hand.

Roast carrots

A white oval plate holds roasted multicolored carrots arranged in a row. Nearby, a wooden board displays chopped hazelnuts. Fresh thyme sprigs and a small bottle are also on the marble surface.

Place the baking sheet in the preheated oven and roast the carrots for 20-25 minutes. The exact time will depend on the size of your carrots and your oven, so start checking them after 20 minutes. They're done when they're tender and lightly caramelized.

Garnish and serve roasted carrots

A plate of roasted carrots topped with chopped hazelnuts and herbs is set on a marble surface. Nearby are a small bowl of hazelnuts, a cup of red liquid, and a wooden bowl of sea salt.

Once roasted, transfer the carrots to a serving platter. This is where you can get creative with your presentation - arrange them in a single layer for a more formal look, or pile them up for a rustic, family-style serving.

Finally, top the carrots with the remaining flaky sea salt, fresh thyme leaves, and your roasted, chopped hazelnuts. The contrast of textures and flavors in this final step makes the dish shine.

Serve immediately and enjoy the delightful combination of sweet, savory, and nutty flavors that make this dish so special.

Storage

A plate of roasted heirloom carrots topped with hazelnuts and fresh thyme. The carrots are arranged in a colorful assortment of orange, yellow, and purple. The hazelnuts add texture, while the thyme provides a garnish.

While these roasted carrots with hazelnuts are best enjoyed fresh from the oven, they can be stored in an airtight container in the refrigerator for up to 3 days. To reheat, place them in a 350°F (175°C) oven for about 10 minutes, or until warmed through. Keep in mind that the hazelnuts may lose some of their crunch when reheated.

Top Tips

For the best flavor, try to source locally grown, fresh carrots. Farmers' markets are great places to find unique carrot varieties that can add visual interest to your dish.
Don't skimp on the hazelnuts - their crunch is a key textural element of this dish. If you can't find hazelnuts, walnuts or pecans can make a good substitute.
The date syrup can be replaced with honey or maple syrup if needed, though each will bring a slightly different flavor profile to the dish.
For a more intense herb flavor, add some of the thyme leaves before roasting the carrots and using them as a garnish.
If you're short on oven space (a common Thanksgiving problem), you can roast the carrots earlier in the day and reheat them briefly before serving. Just add the hazelnuts, thyme, and final seasoning right before serving to maintain their freshness and crunch.

Accompanying Dishes

A plate of roasted heirloom carrots, garnished with chopped hazelnuts and fresh thyme. The carrots are in shades of orange and purple, drizzled with a light glaze.

This French-inspired roasted carrots with hazelnuts dish pairs beautifully with a variety of Thanksgiving staples. The sweet and nutty flavors of the carrots complement the savory notes of a traditional roast chicken or turkey.

The creamy texture of mashed potatoes provides a nice contrast to the crunchy hazelnuts. Consider serving it alongside other French-inspired sides like green beans almondine, which shares the nutty theme.

The tartness of cranberry sauce balances the sweetness of the roasted carrots. Whether you prefer a classic bread stuffing or something more adventurous, these carrots will fit right in. Another roasted vegetable side, like Brussels sprouts, pairs well with both flavor and preparation methods.

Recipe

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