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A dish of roasted carrots with hazelnuts in shades of orange and purple is garnished with thyme leaves and edible flower petals. The presentation is on a white plate.
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Roasted Carrots with Hazelnuts

These French-inspired roasted carrots are a change from the usual Thanksgiving side dish, featuring toasted hazelnuts and a hint of date syrup.
Course Side Dish
Cuisine Middle Eastern
Keyword roasted carrots with hazelnuts
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings 4 servings
Calories 852kcal
Author Ksenia Prints

Ingredients

  • 1 pound carrots
  • ¼ cup hazelnuts
  • 2 tablespoons fresh thyme leaves
  • 2 tablespoons date syrup silan
  • 2 tablespoons olive oil
  • 1 teaspoon Maldon flaky sea salt
  • ¼ teaspoon black pepper

Instructions

  • Preheat oven to 400°F (200°C).
  • Roast hazelnuts on a baking sheet for 5-7 minutes until fragrant. Let cool, then chop roughly.
  • Wash and trim carrots. Cut larger ones in half lengthwise.
  • Arrange carrots on a baking sheet.
  • Drizzle carrots with olive oil and date syrup. Sprinkle with ½ teaspoon salt and pepper.
  • Roast for 20-25 minutes, until tender.
  • Transfer roasted carrots to a serving platter.
  • Top with remaining flaky sea salt, fresh thyme leaves, and chopped hazelnuts.
  • Serve immediately.

Video

Nutrition

Calories: 852kcal | Carbohydrates: 101g | Protein: 21g | Fat: 49g | Saturated Fat: 6g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 34g | Sodium: 2570mg | Potassium: 1258mg | Fiber: 23g | Sugar: 26g | Vitamin A: 23707IU | Vitamin C: 71mg | Calcium: 236mg | Iron: 8mg