'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
Our Senior Food Producer Spencer was born in Los Angeles, so has an inherent love for all things Mexican, Japanese, and Korean but is also heavily influenced by her family’s Louisiana heritage. She loves spice, bright flavours, and fusion food, and she has a soft spot for a chocolate chip cookie.
Spencer Lengsfield
Our Senior Food Producer Spencer was born in Los Angeles, so has an inherent love for all things Mexican, Japanese, and Korean but is also heavily influenced by her family’s Louisiana heritage. She loves spice, bright flavours, and fusion food, and she has a soft spot for a chocolate chip cookie.
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.
