Roasted root vegetables with brown butter and hazelnuts

Name: Roasted root vegetables with brown butter and hazelnuts
Prep time: 15 min
Cook time: 35 min
Total time: 50 min
Yield: 6
Cuisine: International
Ingredients: 9 oz carrots; 9 oz parsnips; 9 oz sweet potatoes; 9 oz celery roots; 2 tbsp maple syrup; 4 cloves garlic; 2 oz hazelnuts; 0.5 lemon; 3 tbsp butter; 0.66 cup full-fat Greek yogurt; 0.33 oz parsley; olive oil; flaky sea salt; 2 tsp Kitchen Stories Veggie Wunder seasoning (optional)

Based on 23 ratings

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Ruby Goss

Food Editor at Kitchen Stories

www.instagram.com/ruby.goss/

"Want a shortcut with more flavors? Try our VEGGIE WUNDER seasoning in this recipe! For me, the best way to work with root vegetables is to let them caramelize, which brings out their uniquely sweet, nutty flavors. This a very moreish dish that does that and more, dialing up the flavor with a complementary dressing of brown butter, hazelnut, and maple syrup. This is technically a side dish, which works excellently alongside roasted meats or as a medley of veg dishes, but if I say so myself, it’s a real show-stealer (and is usefully both vegetarian and gluten-free, in case you’re serving guests)! I like to serve on yogurt for a tangy contrast, but you could also go for labneh. To turn it into a main, try to serve it on some warm bulgur wheat or brown lentils, too."

Difficulty

Easy 👌

Preparation

15 min

Baking

35 min

Resting

0 min

Ingredients

2Servings

MetricImperial

83⅓ g

carrots

83⅓ g

parsnips

83⅓ g

sweet potatoes

83⅓ g

celery roots

⅔ tbsp

maple syrup

1⅓ cloves

garlic

20 g

hazelnuts

⅛

lemon

23⅓ g

butter

50 g

full-fat Greek yogurt

3⅓ g

parsley

olive oil

flaky sea salt

⅔ tsp

Kitchen Stories Veggie Wunder seasoning (optional)

Utensils

oven, peeler, cutting board, knife, baking sheet, Veggie Wunder seasoning, grater, frying pan, citrus press, cooking spoon, bowl (small), fork, platter

Nutrition per serving

Cal312

Fat20 g

Protein6 g

Carb32 g

Step 1/3
- 83⅓ g celery roots
- 83⅓ g carrots
- 83⅓ g parsnips
- 83⅓ g sweet potatoes
- olive oil
- ⅔ tsp Kitchen Stories Veggie Wunder seasoning (optional)
- ⅛ tbsp maple syrup
- flaky sea salt
- 1⅓ cloves garlic
- oven
- peeler
- cutting board
- knife
- baking sheet
- Veggie Wunder seasoning
Preheat oven to 180°C/350°F. Peel celery root. Wash the sweet potato, parsnip and carrots and pat dry. Slice all lengthwise into long wedges, then halve again, if desired. Spread vegetables out onto a baking sheet, drizzle with olive oil, some of the maple syrup, and season with our VEGGIE WUNDER seasoning (if using) and some flaky sea salt. Add whole, unpeeled garlic cloves to the baking sheet. Transfer to the oven and bake for approx. 30 – 40 min., until they are cooked and just beginning to brown.
Step 2/3
- 20 g hazelnuts
- ⅛ lemon
- 23⅓ g butter
- ½ tbsp maple syrup
- grater
- frying pan
- citrus press
- cooking spoon
While the vegetables are roasting, roughly chop the hazelnuts. Zest and juice the lemon. Approx. 10 min. before the end of the roasting time, add hazelnuts to a dry frying pan over medium heat and toast until they are just beginning to brown. Then, add the butter and continue to cook on medium heat until it foams, begins to brown and smell nutty, approx 1 – 2 min. Remove from the heat and whisk in remaining maple syrup and lemon juice.
Step 3/3
- 50 g full-fat Greek yogurt
- 3⅓ g parsley
- flaky sea salt
- bowl (small)
- fork
- platter
Remove vegetables from the oven. Remove the garlic and carefully squeeze them to release the creamy inner into a bowl. Use a fork to mash into a paste. Then, whisk the garlic paste into the warm hazelnut butter dressing and mix well to combine. To assemble, spread Greek yogurt onto a large serving platter. Top with the roasted root vegetables and drizzle with the hazelnut brown butter. Garnish with lemon zest, tear curly parsley over the top, and sprinkle with flaky sea salt. Enjoy!
Enjoy your meal!