Hasselback Carrots and Cacao hazelnut Vinaigrette 

Another Carrot recipe and it’s again so simple but I guarantee it’s one to impress! 

Easy Hasselback roasted carrots with a surprising cacao and hazelnuts sauce because it’s easter time and chocolate should be everywhere!!

Make this delicious recipe and surprise yourself or your guests with the result!!

for 3-4 people

  • 4 medium carrots
  • Olive oil
  • Juice from ½ orange
  • Salt and pepper

Cacao hazelnut Vinaigrette 

  • 2 tbsp olive or hazelnut oil
  • 2 tbsp balsamic vinegar
  • 1 chopped schallot
  • ¼ cup water
  • 2 tsp hazelnut butter
  • 1 tbsp chopped hazelnuts 
  • 1 tsp cocoa powder(skip if you you hazelnut butter with chocolate on it)
  • 1 tsp cacao nibs(optional but adds a nice bitter taste)
  • ½ tsp salt


    1. Cut slices in each carrot using a small knife. Don’t let the slices get to the end or you will not have the hasselback effect. You can also use a stick next to the carrot when you cut, blocking you knife to get to the end of the cut; 
    2. Drizzle some olive oil, salt and orange juice in the carrots and roast it at 180°C for about 40-50 minutes;
    3. Cacao hazelnut Vinaigrette: Mix all the ingredients together in a small bowl. It will look thin and liquid in the beginning, don’t worry! Set aside for 20 minutes and it will become thicker and creamy; 
    4. Once the carrots are roasted(soft in the middle), it’s ready to serve with a the cacao sauce on top;
    5. I served with the spinach salad and some carrots falafels. 

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