Name: Roasted Roots with Hazelnut Brown Butter
Cook time: 60 min
Yield: 6
Ingredients: 500g parsnips, peeled and quartered; 500g carrots, peeled and quartered; 3 unpeeled garlic cloves; 2tbsp olive oil 50g butter; 4 thyme sprigs, leaves picked; 50g blanched hazelnuts, roughly chopped

VMG Recipes