Roasted Carrots and Parsnips with Toasted Hazelnut Dukkah
Chef Andy Pyle of Providence’s XO Café
Give your vegetables a nice crunch with this Egyptian condiment.
¼ cup hazelnuts, toasted
3 Tbsp. sesame seeds, toasted
3 Tbsp. coriander seeds, toasted
2 Tbsp. pumpkin seeds, toasted
2 Tbsp. walnuts, toasted
1 Tbsp. cumin seeds, toasted
½ Tbsp. fennel seeds, toasted
1 tsp. kosher salt
¼ tsp. sugar
Pinch of red pepper flakes
Preheat oven to 425 degrees. On a large rimmed baking sheet, toss the carrots and parsnips with the butter, oil, and honey. Spread the vegetables in a single layer and season with salt and pepper. Roast the carrots and parsnips for about 35 minutes, or until tender.
In a food processor, combine all the ingredients for the dukkah and pulse until a coarse spice mix forms.
Transfer carrots and parsnips to a serving platter and sprinkle generously with toasted hazelnut dukkha.