Roasted Root Vegetables with Toasted Hazelnuts, Cilantro and Garlic

Ingredients

Total Yield: 2 servings

• 57 g (2 oz) hazelnuts

• 227 g (½  lb) carrots, roll cut

• 227 g (½ lb) sweet potatoes, large dice

• 227 g (½ lb) parsnips, roll cut

• 227 g (½ lb) shallots, quartered

• 57 g (2 oz) olive oil

• ½ teaspoon salt

• 29 g (1 oz) chopped parsley

• 29 g (1 oz) chopped cilantro

• 4-7 g (1 each) garlic cloves, minced

Prep Method

1. 1. Preheat the oven to 375° F. Toast hazelnuts until fragrant, approximately 6-7 minutes. Set hazelnuts aside to cool.

2. Toss carrots, sweet potatoes, parsnips, and shallots in a large bowl with olive oil and salt.

3. Transfer vegetables to a sheet tray (unlined). Roast vegetables in the oven until evenly caramelized, approximately 40 minutes, stirring occasionally.

4. Remove hazelnut skins by wrapping them in a towel and vigorously rubbing them. Roughly chop hazelnuts and transfer them to a large bowl.

5. Add vegetables to the bowl and toss with parsley, cilantro, and garlic just before serving.