Spiced, butter-roasted carrots with walnuts from Something from Nothing (page 101) by Alison Roman

Where’s the full recipe - why can I only see the ingredients?

Accompaniments: Crisp, hot roast chicken with leeks

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • bernalgirl on April 27, 2026

    Thankfully I learned from others’ experiences with this one and with some suggested tweaks my family loved this. My teen repeatedly commented on how much he loved it. I tossed the carrots with olive oil, 1 teaspoon cumin seed (in place of the 1 tablespoon fennel) and pepper and salt and roasted them for 25 minutes, stirring at 15 minutes. Meanwhile I combined the chopped walnuts with the grated garlic, chile flakes, ground spices and a cubed tablespoon of butter. I topped the carrots with the walnut mixture and cooked for a final 10 minutes. It was outstanding!

  • Schooffiecooks on April 19, 2026

    When I saw this recipe I wanted to make right away! Reading the comments I decided to add the nuts just the last 10 minutes. I used cashews because that’s what I had. Delicious!!

  • jghidinelli on March 15, 2026

    Simple yet delicious, like all of the recipes in this book. I toasted the walnuts separately and then tossed them with the carrots when the carrots were done roasting. I would make this again.

  • jungwon_c66iza on March 02, 2026

    Swapped pecans for walnuts as that’s all we had, and it was delicious. Will make again for sure

  • simone_lu3llo on February 15, 2026

    Carrots had a unique flavor, but the walnuts were burnt. Would have taken everything out earlier to avoid this or roast the walnuts for less time overall.

  • sardinelover69 on February 03, 2026

    I would take another cooks note and add the carrots halfway through, or roast at 400. Everything burnt even with stirring every 15 minutes

  • rachel_q1lg6q on February 02, 2026

    Good, but not good enough that I’d made a whole recipe vs just roast some carrots with salt and pepper. The walnuts also burnt!

  • aquilterstable on February 01, 2026

    I loved that the author suggested cutting some of the carrots into coins, in addition to slicing them lengthwise. Of course, it didn't affect the flavor any, but the coins got especially roast-y, and gave a fun visual to the dish. I also really liked the addition of the walnuts, and somewhat unexpected, raw grated garlic tossed in once the carrots came out of the oven.

  • Devons on January 24, 2026

    Ugh. The walnuts burned like a son of a gun. Definitely add them have to 2/3 way through the roasting. Flavor is good, ruined by the burned walnuts.

  • DKennedy on January 18, 2026

    Marie made this dish and it was really delicious.

  • rlmiller on January 07, 2026

    I'd suggest adding the walnuts halfway through cooking so that they do not burn.

  • dosojosazules on December 26, 2025

    First recipe I’ve made from this book and it was very reliable. Omitted the cinnamon as it was a side for a citrus forward salmon dish, but otherwise made as described. It really benefits from the raw garlic at the end. Her idea to have both spears and coins of carrot worked well

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