Blistered Carrots with Hazelnut & Summer Herb Gremolata
Updated Dec 10, 2025, Published Jun 28, 2021
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Bright, Flavor-Packed Side Dish
Carrots get a serious upgrade with this dish — blistered in the oven until tender and slightly caramelized, then topped with a vibrant, herb-filled hazelnut gremolata. Blistered Carrots with Hazelnut & Summer Herb Gremolata brings together sweet roasted carrots, nutty crunch, zesty herbs, and a splash of citrus for a side dish that truly stands out.
Whether you’re looking for a fresh vegetable side for weeknight dinners, a colorful plate for seasonal meals, or an elegant addition to a holiday spread, this recipe hits the mark. It’s simple enough for everyday cooking, yet special enough for entertaining.
Table of Contents
What You’ll Need
- Raw hazelnuts (for toasting and chopping)
- Heirloom carrots, trimmed and scrubbed
- Extra-virgin olive oil (divided for carrots and gremolata)
- Kosher or fine sea salt
- Freshly ground black pepper
- Mixed fresh herbs — parsley, oregano, tarragon, dill or thyme (chopped)
- Minced garlic
- Zest of one lemon
- Ground cumin (optional, for a subtle warmth)
- Juice of half a lemon
Why This Dish Works — Flavor, Texture & Appeal
Sweet, Earthy Carrots Meet Nutty Crunch
Roasting carrots brings out their natural sweetness and softens their texture, making them warm, tender, and lightly caramelized. The addition of toasted hazelnuts creates a satisfying contrast: a crunchy, nutty element that complements the softness of the carrots.
Herbaceous, Fresh Gremolata Brightens Every Bite
The gremolata — a simple mixture of chopped herbs, garlic, lemon zest, lemon juice, and olive oil — adds layers of freshness and brightness. The citrus notes and garlic punch cut through the richness of the carrots and nuts, bringing balance and vibrance to the dish. The optional touch of cumin adds a subtle depth and warmth that rounds out the flavors.
Elegant yet Easy Side Dish
With minimal ingredients but maximum flavor impact, this dish strikes the perfect balance between everyday practicality and special-occasion elegance. It works equally well alongside roast meats, grilled fish, or vegetarian mains, and it looks beautiful on the plate.
Nutrition & Seasonal Appeal
This carrot side dish is a great way to add fiber, vitamin A, and wholesome plant-based nutrition to your meal. The bright colors and fresh herbs also make it ideal for spring, summer, or fall menus — perfect for seasonal cooking and entertaining.
When & How to Serve Blistered Carrots with Hazelnut Gremolata
- As a vibrant side at weekday dinners to elevate humble ingredients
- With grilled or roasted meats or fish for a balanced main dish
- On brunch or lunch tables as a colorful vegetarian option
- During holiday meals or special occasions, paired with other seasonal sides
- Warm or at room temperature — both work beautifully
Pairing suggestions: serve with a simple mixed-greens salad, roasted root veggies, or a whole-grain pilaf. For a full meal, add grilled chicken, pan-seared fish, or a hearty bean dish.
Why This Recipe Deserves a Spot on Your Dinner Table
Blistered Carrots with Hazelnut & Summer Herb Gremolata proves that a few quality ingredients — carrots, nuts, herbs, citrus — can come together to make a side dish that feels elevated and flavorful. It’s easy to prepare, flexible enough for many meals, and balanced in taste and texture.
Next time you want to dress up a dinner or add a splash of color and freshness to your plate, this carrot dish delivers. It celebrates simple produce in an inspired, delicious way — a side that’s both humble and memorable.
Blistered Carrots with Hazelnut & Summer Herb Gremolata
Ingredients
- ⅓ cup (40 g) raw hazelnuts
- 1½ pounds (680 g) heirloom carrots, , trimmed and scrubbed
- ¼ cup plus 2 tablespoons (90 mL) extra-virgin olive oil, , divided
- Kosher or fine sea salt, , to taste
- Freshly ground black pepper, , to taste
- 1 cup (40 g) chopped mixed fresh herbs, such as parsley, oregano, tarragon, dill or thyme
- 1 teaspoon (5 g) minced garlic
- Zest of 1 lemon
- ¼ – ½ teaspoon (1 g) ground cumin, to taste
- Juice of ½ lemon
Instructions
- Preheat the oven to 350°F. Arrange the hazelnuts in a single layer on a small rimmed baking sheet and toast until browned and fragrant, stirring occasionally, about 10-12 minutes. Remove loose skins and chop roughly.
- Increase oven heat to 400°F. In a large mixing bowl, toss the carrots with 2 tablespoons olive oil and salt and pepper until evenly coated. Arrange them in a single layer on a large baking sheet lined with parchment paper and roast for 25-28 minutes or until tender, turning halfway through. Let cool slightly.
- Meanwhile, in a food processor, combine the hazelnuts, herbs, garlic, lemon zest, and cumin. Pulse until the hazelnuts are finely chopped, the herbs are minced, and the mixture is just combined. Transfer to a bowl. Stir in the lemon juice and ¼ cup oil to make a thick paste. Season with salt, to taste.
- Transfer the carrots to a platter and top with the gremolata. Serve immediately.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
