Roasted Carrots with Pancetta, Hazelnuts, and Parmigiano

Roasted Carrots with Pancetta, Hazelnuts, and Parmigiano

October is this lovely pause before the holiday partying begins. As I rein it in, root vegetables start making their seasonal debut in my shopping cart. I tend to begin roasting again and making more veg-forward meals. 

Vegetarian? Simply omit the pancetta. The hazelnuts, garlic and Parmigiano deliver plenty of flavor. Pair with roast chicken, polenta—or turkey, of course.

Total Time: 45 minutes

Serves: 4-6


  • 1½ pounds medium carrots (preferably with their tops)
  • ¼ cup plus 2 tablespoons extra-virgin olive oil
  • ½ teaspoon kosher salt
  • Freshly ground black pepper
  • 4 tablespoons unsalted butter
  • 4 ounces pancetta, finely diced
  • 1 shallot, finely diced
  • ½ cup hazelnuts, roughly chopped
  • 2 cloves garlic, finely grated
  • 2 tablespoons red-wine vinegar
  • ½ cup roughly chopped flat-leaf parsley, plus more for garnish
  • Finely grated Parmigiano-Reggiano, to serve


  1. Preheat oven to 400 degrees. If carrots have tops, remove about an inch from root, and set aside. Scrub carrots and halve lengthwise.
  2. Place carrots on a parchment-lined baking sheet or roasting pan, toss in oil and season with salt and pepper. Roast in oven, turning occasionally, until soft and browned, 30-35 minutes.
  3. Meanwhile, in a skillet over medium-low heat, melt butter, and sauté pancetta and shallots, 5-7 minutes. Add hazelnuts and garlic and continue to sauté until buttery and golden, a few minutes more.
  4. Remove carrots from oven, let cool slightly, then add red-wine vinegar, pancetta-hazelnut mixture, parsley, a handful of leafy carrot tops, if you have them, and toss to combine.
  5. Serve in roasting pan or on a platter. Top generously with Parmigiano, some more carrot tops or parsley and cranks of black pepper.

Original WSJ Article