Maple-Glazed Carrots with Hazelnut Crumbs

  • Serves

    serves 4-6


Chef Charlie Parker of Haven restaurant in Oakland pairs glazed carrots with oranges and cumin-laced hazelnut crumbs.


  • 2 lb. small carrots with green tops, tops trimmed to ½", carrots scrubbed
  • 12 cup peeled hazelnuts
  • 1 tsp. ground cumin
  • 2 slices country bread, toasted and halved
  • Kosher salt and freshly ground black pepper, to taste
  • 14 cup maple syrup
  • 4 tbsp. unsalted butter
  • 2 oranges, suprêmed, plus 2 tbsp. fresh juice
  • 14 cup cilantro leave


Step 1

Cook carrots in boiling water until just tender, 3–5 minutes. Drain and transfer to an ice bath; drain and pat dry. Pulse hazelnuts, cumin, bread, and salt in food processor into crumbs. Add carrots, syrup, butter, juice, and salt to pan; cook over medium-high until carrots caramelize, 10–12 minutes. Top with crumbs, suprêmes, and cilantro.

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