Cinnamon-Rosemary Carrot and Parsnip Noodles with Roasted Hazelnuts and Ricotta

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Carrot and Parsnip Noodles with Roasted Hazelnuts and Ricotta

Carrot and Parsnip Noodles with Roasted Hazelnuts and Ricotta

I’m not sure if this should be a side dish or an entree. I haven’t figured that out yet. What I do know, is that this is one of those recipes where I started off with reservations, hesitant about the final product. I wasn’t sure if the parsnips would cook well when spiralized, I didn’t know if the carrots‘ bitterness would cook off, and I went back-and-forth between serving it with crushed or whole hazelnuts. Oh yea, and I wrote the recipe for “cinnamon and thyme,” but bought rosemary instead, as I was rushing through the grocery store. Claaaaaaassic.

Carrot and Parsnip Noodles with Roasted Hazelnuts and Ricotta

I did manage to pick up this cute pumpkin at the farmer’s market…. his days are numbered though, because I’m in the middle of a pumpkin-roasting frenzy. Yes, it’s a frenzy. My fridge always has pumpkin puree, so that any moment, I can make pumpkin bread, pumpkin cookies, pumpkin cupcakes or pumpkin soup….. and enjoy it all with a pumpkin spice latte. Oh, Autumn… you get me every time.

Carrot and Parsnip Noodles with Roasted Hazelnuts and Ricotta

Back to this recipe. Although I started off with my qualms, I ended with this proud dish. The cinnamon goes so well with the carrots (it brings out their sugars) and the rosemary adds that needed savory note to the parsnip noodles. The ricotta cheese is like the “cherry on top” here, adding a luxurious creaminess and picking up the sweet notes of the cinnamon. The hazelnuts really scream “it’s Autumn!” and become so nuttily fragrant when roasted… Nuttily? Yes, nuttily.

Carrot and Parsnip Noodles with Roasted Hazelnuts and Ricotta

However, I’m still not sure if it’s a side or an entree. 

What I do know, is that any way you serve it up, it’s a surprisingly yummy combination of ingredients. It’s hearty, light, and filling… like any good Autumnal dish should be! 

Cinnamon-Rosemary Carrot and Parsnip Noodles with Roasted Hazelnuts and Ricotta

Yields 2

5 minPrep Time

15 minCook Time

20 minTotal Time

Save RecipeSave Recipe


  • 1 large parsnip (at least 2” in diameter), peeled, Blade C
  • 1 large carrot (at least 2” in diameter), peeled, Blade C
  • 1/4 cup chopped roasted hazelnuts
  • 1/2 cup ricotta cheese
  • salt and pepper to taste
  • 2 sprigs of rosemary
  • 1 tsp ground cinnamon


  1. Preheat the oven to 350 degrees. Once heated, place the hazelnuts on a baking tray coated with cooking spray. Cook for about 6-8 minutes.
  2. Once nuts are done roasting, take them out and peel off their skins. Since the nuts will be hot, you can wait for them to cool or use gloves or a paper towel to rub the skins off. Once all nuts are peeled, set aside.
  3. Place a large skillet over medium-low heat and place in the tbsp of olive oil. Add in the carrot and parsnip noodles and season with salt, pepper, rosemary, and cinnamon.
  4. Cook for about 6-8 minutes, stirring frequently, or until noodles soften and are no longer tough.
  5. Plate the noodles into two dishes and top each evenly with a ¼ cup dollop of ricotta. Sprinkle on hazelnuts and enjoy!

Carrot and Parsnip Noodles with Roasted Hazelnuts and Ricotta

Carrot and Parsnip Noodles with Roasted Hazelnuts and Ricotta

Carrot and Parsnip Noodles with Roasted Hazelnuts and Ricotta


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Meg says:
hello! new fan here!
Meg - yay! So happy to have you :)
marsha says:
I just love your recipes!!!! I am fairly new to your site. I spent a good part of Sunday looking for a spiralizer in all the local stores. No success. Bummer. I really wanted to make one of your wonderful recipes. Well I ordered one today and cant wait for it to arrive. Thank you so much for the inspiration and a great blog.
Marsha - I know, it's only sold through Amazon. Hopefully once it gets to the main stream, it will be sold in stores! Thank you so much for your comment and I'm so glad I have a new follower :)
Grace says:
What brand of spiralizer did you use for this recipe?
Grace - if you click on 'Shop' you can see what spiralizer I use! Thank you so much for the comment :)
Kelsey says:
I made this with roasted garlic and Italian-style chicken sausage. Fan-freaking-tastic!
Colleen says:
this looks fantastic! I want to try and make this soon; gotta quick question though--do you think mixing the ricotta with some plain greek yogurt would be a good idea? I intend to do this as an entree so I'd like to try and get my protein fix met!
Jean says:
Loving your recipes! The cinnamon, toasted hazelnuts, and rosemary are a wonderful flavor trifecta. Made this tonight with a few modifications that worked great. For the curious...I didn't have large carrots, so I used celery root and parsnip. I added salt, pepper and the zest of 1/2 lemon to the ricotta. I seasoned the noodles with a bit of nutmeg as well as cinnamon, and drizzled the entire dish with good olive oil and balsamic before serving. The original, unlikely, combination of flavors was the real star, although I think the addition of a little acid in the ricotta made it taste extra bright. It was definitely a filling and satisfying winter entree.
Colleen says:
Can't find hazelnuts, what can I substitute?

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