Roasted root vegetables with brown butter and hazelnuts

Based on 7 ratings

Ruby Goss

Senior Food Editor at Kitchen Stories

instagram.com/ruby.goss/

Difficulty

Easy 👌
15
min.
Preparation
35
min.
Baking
0
min.
Resting

Ingredients

Servings:-6+
250 g carrots
250 g parsnips
250 g sweet potatoes
250 g celery roots
2 tbsp maple syrup
4 cloves garlic
60 g hazelnuts
½ lemon
70 g butter
150 g full-fat Greek yogurt
10 g parsley
olive oil
flaky sea salt
Metric
Imperial

Utensils

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

Nutrition per serving

Cal
312
Protein
6 g
Fat
20 g
Carb
32 g
  • Step 1/3

    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 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.
    • 250 g celery roots
    • 250 g carrots
    • 250 g parsnips
    • 250 g sweet potatoes
    • olive oil
    • ½ tbsp maple syrup
    • flaky sea salt
    • 4 cloves garlic
    • oven
    • peeler
    • cutting board
    • knife
    • baking sheet

    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 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

    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.
    • 60 g hazelnuts
    • ½ lemon
    • 70 g butter
    • 1½ 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

    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!
    • 150 g full-fat Greek yogurt
    • 10 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!