Roasted Carrots with Hazelnut Cream and Sage

Carrots, often relegated to a supporting role in the kitchen, deserve a spotlight of their own. Despite being a staple in many households year-round, they’re frequently resigned to being chopped up for stir-fries or, if they’re lucky, pureed into soup. But with their inherent sweetness and sturdy structure, carrots are capable of much more. In this recipe inspired by El Comidista, we elevate humble carrots to a gourmet level by roasting them and serving them with a luscious hazelnut cream infused with sage. It’s a dish that celebrates the versatility and depth of flavor that carrots bring to the table.


  • 10 small carrots
  • 30g butter
  • 4 tablespoons extra virgin olive oil
  • 4 tablespoons hazelnut cream
  • 1 tablespoon honey
  • 8 sage leaves
  • 2 tablespoons balsamic vinegar
  • 50g hazelnuts
  • 1 tablespoon instant coffee
  • 2 tablespoons pollen (optional)
  • ½ tablespoon thyme
  • Salt
  • Pepper


  1. Prepare the Carrots:
  • Wash and clean the carrots, leaving about two to three centimeters of the tops intact.
  1. Sauté the Carrots:
  • In a skillet over medium heat, melt the butter and olive oil together.
  • Add the carrots to the skillet, making sure not to overcrowd them.
  • Season the carrots with salt and pepper.
  • Increase the heat to medium-high and sauté the carrots until they are nicely browned on all sides.
  1. Make the Hazelnut Cream Sauce:
  • In a bowl, combine the hazelnut cream, honey, sage leaves (chopped), a pinch of salt, and balsamic vinegar.
  • Pour the sauce over the carrots in the skillet and cook for an additional two to three minutes, allowing the flavors to meld together.
  1. Prepare the Hazelnut Coating:
  • Using a mortar and pestle or a spice grinder, grind the hazelnuts, instant coffee, pollen (if using), and thyme into a fine powder.
  • Spread the hazelnut mixture onto a large plate or tray.
  1. Coat the Carrots:
  • Roll each carrot in the hazelnut coating, ensuring they are evenly coated on all sides.
  • Arrange the coated carrots on a serving platter and serve warm.


These roasted carrots with hazelnut cream and sage are a testament to the incredible potential of this humble vegetable. By pairing sweet, tender carrots with a rich and nutty hazelnut cream, infused with the earthy aroma of sage, this dish transcends the ordinary and becomes a culinary experience to savor. Whether served as an appetizer or a side dish, these carrots are sure to impress even the most discerning palates. So, the next time you reach for a carrot, think beyond the soup pot and consider roasting them to perfection for a truly unforgettable dish.