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.
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.
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.
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
- 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
- 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.
- 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.
- 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.
- Cook for about 6-8 minutes, stirring frequently, or until noodles soften and are no longer tough.
- Plate the noodles into two dishes and top each evenly with a ¼ cup dollop of ricotta. Sprinkle on hazelnuts and enjoy!