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Roasted Carrots with Thyme, Hazelnuts & White Wine



2 bunches of carrots, trimmed and peeled

½ cup hazelnuts

5 sprigs of thyme

Kosher salt and freshly ground black pepper to taste

Juice of ½ an orange

3 Tbsp white wine

1 Tbsp of olive oil

2 Tbsp of butter


Preheat oven to 400 degrees.

Toast the hazelnuts until lightly golden, this can be done in the oven for 10-12 minutes or in a frying pan until lightly brown and fragrant. Give them a rough chop and set it aside.

Place a large piece of parchment paper on a baking sheet and lay the carrots along the middle. Scatter the thyme and season with salt and pepper. Add the wine, orange juice, olive oil, and butter. Seal the tray with a large piece of tin foil on top bake for about 20 minutes or until the carrots are tender but still have a little bite to them.

Turn your oven onto broil and remove the tinfoil, place the sheet pan back into the oven and keep a close eye on them so that they have nice color but careful not to burn the carrots or the precious sauce!

Remove from oven and transfer to a serving dish, then spoon the sauce all over the top. Sprinkle with hazelnuts, and season with salt and pepper if needed.