This recipe was created by the amazing Emily Lycopolus!
Hazelnut Roasted Carrots
Whole roasted carrots, tossed in a sweet and delicious, no sugar added, sauce is sure to turn
heads as it lands on your table. As the carrots roast and the sauce caramelizes, it almost looks as
though the carrots have been breaded and fried. The sauce creates a crispy coating that is sweet,
herbaceous and packed with flavour. The Hazelnut Coco Spread adds a unique complexity to the
dish, infusing the carrots with the subtle flavour, present in every bite.
Preheat the oven to 375°F
Place the hazelnuts on a parchment covered baking sheet and place in preheated oven. Roast for5 minutes. Shake the pan to allow the nuts to roll, then roast another 5 minutes, until golden and well toasted. Remove from heat. When cool enough to touch, chop the nuts.
Remove the leaves from one sprig of tarragon and finely chop.
In a small saucepan over medium heat, mix together the hazelnut coco spread, olive oil, mustard, zest and 1 tablespoon of orange juice, along with the chopped tarragon. Stir together to form a creamy smooth mixture and remove from heat.
Peel the carrots leaving them whole. Place on the parchment covered baking sheet. Using a pastry brush, coat the carrots generously with the hazelnut mixture on all sides. Place in center rack of the oven and roast for 30 to 40 minutes, turning once halfway through, until the carrots are tender and caramelized. The cooking time will depend on the diameter of your carrots, so do keep an eye on them in the last 10 minutes of cooking.
Transfer to a serving platter and garnish with the reserved chopped hazelnuts and tarragon leaves.