Roasted carrots with roasted hazelnuts

Express Recipe To impress your little family in two stages and three movements.


  • For 4 people :
  • 6 carrots
  • 50 g of hazelnuts
  • 1 small bunch of coriander
  • Butter
  • salt
  • pepper


Peel the carrots and cook them whole for 5 minutes in boiling water. Drain them, then cut into slices once cooled. Wash, dry and chop coriander. Toast hazelnuts dry in a pan, then crush them roughly. In a pan, melt a large knob of butter and put the carrot slices in it for 10 minutes, stirring regularly. Season with salt and pepper and sprinkle with coriander and hazelnuts before eating.