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

Prep Time 5 mins
Cook Time 15 mins
Total Time 20 mins
Servings 2


  • 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!