Roasted root vegetables with brown butter and hazelnuts

Roasted root vegetables with brown butter and hazelnuts

Based on 11 ratings
Ruby Goss

Ruby Goss

Food Editor at Kitchen Stories

www.instagram.com/ruby.goss/

"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 yoghurt for a tangy contrast, but you could also go for labneh. To turn it into a main, try serve it on some warm bulgur wheat or brown lentils, too."

Difficulty

Easy 👌

Preparation

15 min

Baking

35 min

Resting

0 min

Ingredients

2Servings
83⅓ g
carrots
83⅓ g
parsnips
83⅓ g
sweet potatoes
83⅓ g
celery roots
tbsp
maple syrup
1⅓ cloves
garlic
20 g
hazelnuts
lemon
23⅓ g
butter
50 g
full-fat Greek yogurt
3⅓ g
parsley
olive oil
flaky sea salt
MetricImperial

Utensils

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

How-To Videos

how-to-prepare-celery-root

How to prepare celery root

how-to-zest-citrus-fruits

How to zest citrus fruits

how-to-toast-nuts

How to toast nuts

3-easy-ways-to-juice-a-lemon

3 easy ways to juice a lemon

Nutrition per serving

Cal312
Fat20 g
Protein6 g
Carb32 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.
    • 83⅓ g celery roots
    • 83⅓ g carrots
    • 83⅓ g parsnips
    • 83⅓ g sweet potatoes
    • olive oil
    • tbsp maple syrup
    • flaky sea salt
    • 1⅓ 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.
    • 20 g hazelnuts
    • 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

    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!
    • 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!

    Roasted root vegetables with brown butter and hazelnuts

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