'Nduja and hazelnut root veg
Prep time: 10 minsTotal time: 
'Nduja and hazelnut root veg
This two-in-one root-veg dish means fewer serving platters on the table, and less washing up, too
Prep time: 10 minsTotal time: 
Spencer Lengsfield
Spencer Lengsfield
Ingredients
- 5 carrots, peeled and halved lengthways, or quartered if large
- 3 large parsnips, peeled and quartered lengthways
- 2 tbsp balsamic vinegar
- 2 tbsp olive oil
- 1 tbsp runny honey
- 3 sprigs rosemary
- 50g hazelnuts, halved
- 40g unsalted butter, cubed
- handful sage leaves
- 30g ’nduja
Step by step
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Preheat the oven to 200°C, fan 180°C, gas 6. Add the carrots and parsnips to a roasting dish. Drizzle over the balsamic, olive oil, honey and some seasoning, tossing to ensure everything is well coated. Add the rosemary sprigs and arrange everything in a single layer, then transfer to the oven for around 45 minutes or until soft and caramelised.
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Meanwhile, add the hazelnuts to a pan and toast over a medium heat for 1 minute. Add the butter, then, once melted, add the sage leaves and sizzle together for a further 2 minutes. Once the leaves start to crisp up, remove them from the pan with a slotted spoon and set aside. Add the ’nduja to the pan, remove from the heat and swirl everything together.
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Transfer the cooked root veg to a platter and top with the ’nduja hazelnut butter and the crispy sage leaves to serve.
