Brown Butter Carrots with Hazelnuts
These tender, buttery carrots are the perfect side dish for a celebratory Sunday roast
10 minutes prep, 20 minutes cook
Serves 6
Ingredients
600g carrots
30g roasted hazelnuts
Handful flat leaf parsley
50g butter
Juice of ½ lemon
Salt and pepper to season
Method
Slice carrots lengthwise and place in a saucepan of cold, salted water.
Bring to boil and simmer for 10-15 minutes until tender.
Roughly chop hazelnuts and parsley.
Drain carrots and set aside on serving dish.
Melt butter in pan over medium heat until it froths. After a minute or two, when it smells nutty, add the hazelnuts and stir.
Remove from heat and add lemon juice and parsley before liberally pouring over the carrots. Toss to coat evenly and serve.
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