Blistered Carrots with Hazelnut & Summer Herb Gremolata
Published Jun 28, 2021
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Humble carrots get a flavor and texture boost in this Blistered Carrots with Hazelnut & Summer Herb Gremolata recipe. It’s fresh, flavorful, and interesting!

Blistered Carrots with Hazelnut & Summer Herb Gremolata
Ingredients
- โ cup (40 g) raw hazelnuts
- 1ยฝ pounds (680 g) heirloom carrots, , trimmed and scrubbed
- ยผ 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
- ยผ - ยฝ teaspoon (1 g) ground cumin, to taste
- Juice of ยฝ lemon
Instructions
- Preheat the oven to 350ยฐF. 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 400ยฐF. 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 ยผ 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.