Thanksgiving, Fast & Fresh: Hazelnut Carrots
Prep time
Cook time
Total time
Serves: 6-8
  • 4 large carrots, peeled
  • ¼ cup chopped hazelnuts
  • 4 Tablespoons butter
  • 2 Tablespoons honey
  • 1 Tablespoon apple juice
  • 1 Tablespoon dried parsley
  • ½ teaspoon salt
  • ¼ teaspoon garlic powder
  • freshly ground black pepper
  • a pinch of nutmeg
  1. Using the grating disk in your food processor, shred the carrots and set aside. If you don't have a food processor, you can use a box grater.
  2. In a large, dry skillet, toast the hazelnuts over medium heat until they begin to brown. Add all remaining ingredients and stir to combine. When butter has melted, add shredded carrots, cover, and reduce heat. Cook, stirring occasionally, until carrots are tender.
Recipe by Lulu the Baker at