Cinnamon-Rosemary 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.

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Meatless Monday: Grilled Ricotta Spaghetti & Brussel Sprouts with Butter Beans and Sundried Tomatoes

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It’s another Meatless Monday and what vegetable better to hold its own than the brussel sprout? For me, it was love at first sight. I will never truly understand why people dread these little guys. They’re so mysterious – are they a baby cabbage? Are they miniature heads of lettuce? They always keep me guessin’.

At least in the culinary scene here in NYC/NJ, they’ve become quite trendy. In the past two years or so, I’ve seen many more restaurants feature roasted brussel sprouts as side options or specials on their menus. Most recently, I’ve seen a lot of shaved brussel sprout salads or “hashes” flavored with chopped crunchy bacon.

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