Use whole carrots, including the tops, for this dish by roasting and glazing the roots with honey and redirecting the tops instead of parsley in a tart chimichuri sauce. The generous sprinkling of hazelnuts adds more crunchiness.
Active time: 10 minutes; Total time: 40 minutes
Go ahead: Hazelnuts can be toasted, peeled and stored in an airtight container at room temperature for up to 1 week. Chop just before serving.
Storage notes: Carrots and sauce can be stored in the refrigerator, separately, for up to 5 days. Preheat the carrots in the oven before pouring the sauce and hazelnuts.
Tested size: 4 servings
1 kg of carrots with their tops
3 tablespoons extra virgin olive oil, divided
2 tablespoons honey
1 1/2 teaspoons fine sea salt, divided
1/2 cup (2 1/2 ounces) hazelnuts
1/2 cup hot water
1/4 cup packed fresh oregano
2 cloves garlic, crushed
2 tablespoons red wine vinegar
1/2 teaspoon crushed paprika flakes
Place one rack in the middle of the oven and another in the top third so that it can hold a deep pan and heat to 400 degrees.
Remove the carrot tops from the carrots and set them aside. Grate the carrots, then cut them in half lengthwise. In a deep frying pan with a lid, toss the carrots with 1 tablespoon of olive oil, honey and 1/2 teaspoon of salt.
Bake on the middle rack, covered, for 25 to 30 minutes or until the carrots are forked. Remove the lid, turn on the oven to bake and move the pan to the top rack. Bake until the carrots are browned and the honey thickens and bubble, 2 to 3 minutes. Transfer to a serving platter.
While the carrots are baking, spread the hazelnuts on a small baking sheet and bake for 8 to 10 minutes until fragrant and lightly toasted. Transfer the nuts to a clean dishcloth, fold them over, and rub and roll until many of the skins are loose and peeling. (It is good if they are not completely peeled.) Chop the hazelnuts.
While the carrots and hazelnuts are roasting, rinse and dry the tops of the carrots and cut into large pieces; you should have about 1 cup. Transfer to the bowl of a food processor and add the remaining 1 teaspoon of salt, hot water, oregano, garlic, vinegar, paprika flakes and the remaining 2 tablespoons of olive oil. Process briefly until well combined but not pureed. (Alternatively, you can chop the ingredients by hand and mix together in a mixing bowl.)
When the carrots are ready, pour them with chimichuri and sprinkle with hazelnuts. Serve warm or at room temperature.