Difficulty: Easy
Serves 4-6
Do you have 20 minutes to prepare a super tasty festive side dish? Sure ya do! My Buttery Hazelnut Carrots is deceptively easily to make but has a delish impact on any festive spread.
Prep and wash your carrots and toast your hazelnuts in advance (or buy them already toasted, no judgement here!) and pull it all together just as you’re about to serve on the big day.
Note: I don’t peel my carrots because I CBF, so just give ’em a good wash. You can peel them though, if it means that much to you!
Ingredients
- 2 bunches Dutch carrots
- 1/4 cup hazelnuts, roughly chopped
- 1/4 cup vegan butter
- Squeeze of lemon juice
- Handful of fresh continental parsley
- Salt and pepper to taste
Method
- If your hazelnuts are not pre-toasted, heat a small saucepan and toss the hazelnuts in the dry pan for a few minutes until toasted. Set aside.
- Cut the tops off the carrots and save them for something else (you know you can eat them, right?!)
- Fill a pot with cold water and a pinch of salt. Add the carrots and bring to the boil.
- Keep a close eye on the carrots, prodding them a fork occasionally. When they become tender, yet firm, remove them and drain immediately.
- Chuck your vegan butter in a large pan and melt over medium-high heat.
- Gently toss the carrots in the melted butter until coated, then transfer to a serving dish.
- Drizzle with the remaining melted butter.
Don’t forget to check out some of my other festive recipes like my Peppermint Bark Pudding, Stuffed Meatloaf Roast and The Perfect Vegan Amaretto Sour!
