Roasted Root Vegetables with Brown Butter and Hazelnuts is a flavorful dish that celebrates the natural sweetness of seasonal vegetables. This recipe combines the earthy taste of root vegetables with the nutty richness of brown butter and the crunch of hazelnuts, creating a delightful side dish perfect for any occasion. Whether you serve it during a family gathering or as a comforting dinner option, this dish is sure to impress.
Ingredients:
- 250 g carrots (about 2 cups)
- 250 g parsnips (about 2 cups)
- 250 g sweet potatoes (about 2 cups)
- 250 g celery roots (about 2 cups)
- 2 tbsp maple syrup (30 ml)
- 4 cloves garlic
- 60 g hazelnuts (about ½ cup)
- 1/2 lemon
- 70 g butter (about 5 tbsp)
- 150 g full-fat Greek yogurt (about ¾ cup)
- 10 g parsley (about 1/4 cup, chopped)
- Olive oil
- Flaky sea salt
- 2 tsp Kitchen Stories Veggie Wunder seasoning (optional)
Directions:
- Preheat oven to 180°C/350°F.
- Peel celery root. Wash sweet potato, parsnip, and carrots, and pat dry.
- Slice all lengthwise into long wedges, then halve again if desired.
- Spread vegetables onto a baking sheet, drizzle with olive oil, some maple syrup, and season with Veggie Wunder seasoning (if using) and flaky sea salt.
- Add whole unpeeled garlic cloves to the baking sheet.
- Transfer to the oven and bake for approx 30-40 min until cooked and just beginning to brown.
- Roughly chop hazelnuts.
- Zest and juice the lemon.
- Approx 10 min before the end of roasting time, add hazelnuts to a dry frying pan over medium heat and toast until just beginning to brown.
- 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 heat and whisk in remaining maple syrup and lemon juice.
- 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.
- Whisk the garlic paste into the warm hazelnut butter dressing and mix well.
- 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.
How to serve Roasted Root Vegetables with Brown Butter and Hazelnuts
Serve Roasted Root Vegetables with Brown Butter and Hazelnuts warm on a large platter. The creamy Greek yogurt creates a beautiful base for the colorful vegetables. Drizzle the hazelnut brown butter sauce generously over the top for added richness. Garnish with fresh parsley and lemon zest for a pop of color and flavor. This dish pairs well with roasted meats or can be enjoyed on its own for a light meal. Enjoy this nutritious and tasty recipe that is sure to be a hit at your table!