Roasted Carrots and Green Onions With Thyme and Hazelnuts

Makes 2 servings.

1/2 ounce hazelnuts (about 1/8 cup)
1 bunch Red Dog baby carrots
1/2 bunch Red Dog green onions
Salt and freshly ground pepper
1 teaspoon fresh thyme leaves
1 tablespoon extra virgin olive oil
Optional: a drizzle of hazelnut oil or walnut oil for serving

Preheat the oven to 325 degrees. Place the hazelnuts on a baking sheet and roast for 8 to 10 minutes, until they smell toasty and are golden all the way through (cut one in half to check). Remove from the oven and turn up the heat to 425 degrees.

Immediately wrap the hazelnuts in a clean, dry dish towel. Rub them in the towel to remove the skins. Then place the skinned hazelnuts in a plastic bag or, if you have one, a disposable pastry bag and set on your work table in one layer. Use a rolling pin to crush the nuts by rolling over them with the pin. Set aside.

Line a sheet pan with parchment or oil a baking dish large enough to fit all of the vegetables in a single layer. Trim the carrot bottoms and greens. Season with salt and pepper, add the thyme and olive oil and toss well, either directly on the pan or in the dish or in a bowl. Spread in an even layer in the baking dish or on the baking sheet.

Roast in the oven for 20 minutes, stirring at 10 minutes. The onions may be done after 10 minutes – they should be soft and lightly browned. Remove them from the pan if they are and hold on a plate. When the carrots and onions are tender and browned in places, remove from the oven. Add the onions back into the mix if you’ve removed them and toss together. Sprinkle on the toasted ground hazelnuts, and drizzle on the optional nut oil, and serve.