For a vegetarian version of this fantastic side dish, simply omit the pancetta. The hazelnuts, garlic, and Parmigiano deliver plenty of flavors. Pair it with roast meats, mashed potatoes, or creamy polenta.
Roasted Carrots with Pancetta, Hazelnuts, and ParmigianoCourse: SidesDifficulty: Medium
If you’re vegetarian, simply omit the pancetta. The recipe has plenty of big flavors coming from hazelnuts, garlic, Parmigiano, and red-wine vinegar.
1 1/2 pound medium carrots (preferably with their tops)
1/4 cup + 2 tablespoons extra-virgin olive oil
1/2 teaspoon salt
Freshly ground black pepper
4 tablespoons unsalted butter
4 ounces pancetta, finely diced (optional)
1 shallot, finely diced
1/2 cup hazelnuts, roughly chopped
2 cloves garlic, finely grated
2 tablespoons red-wine vinegar
1/2 cup roughly chopped flat-leaf parsley, plus more for garnish
Finely grated Parmigiano-Reggiano, to serve
- Preheat oven to 400F / 200C. If carrots have tops, remove about an inch from the root, and set aside. Scrub carrots and halve lengthwise.
- Place carrots on a baking sheet or roasting pan, toss in oil and season with salt and pepper. Roast in oven, turning occasionally, until soft and browned, 30 – 35 minutes.
- Meanwhile, in a skillet over medium-low heat, melt butter and sauté pancetta and shallots, 5 – 7 minutes. Add hazelnuts and garlic and continue to sauté until buttery and golden, a few minutes more.
- Remove carrots from oven, let cool slightly, then add red-wine vinegar, pancetta-hazelnut mixture, parsley, a handful of leafy carrot tops, if you have them, and toss to combine.
- Serve in a roasting pan or on a platter. Top generously with Parmigiano, some more carrot tops, or parsley and sprinkles of coarse salt and freshly ground black pepper.
That looks and sounds amazing. I will try it.
Fantastic! Let me know how you liked it 🙂