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1
Preheat the oven to 325 degrees.
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2
Place the hazelnuts on a baking sheet and roast for 8 to 10 minutes, until they smell toasty and they are golden all the way through (cut one in half to check).
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3
Remove from the oven and turn up the heat to 425 degrees.
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4
Immediately wrap the hazelnuts in a clean, dry dish towel.
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5
Rub them in the towel to remove the skins.
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6
Then place the skinned hazelnuts in a plastic bag or, if you have one, a disposable pastry bag and set on your work table in one layer.
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7
Use a rolling pin to crush the nuts by rolling over them with the pin.
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8
Set aside.
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9
Line a sheet pan with parchment or oil a baking dish large enough to fit all of the vegetables in a single layer.
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10
If the carrots are small, just peel and trim the tops and bottoms.
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11
If they are medium- sized, peel, cut in half and cut into 4-inch lengths.
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12
Quarter large carrots and cut into 4-inch lengths.
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13
Trim the root ends and greens from the spring onions or scallions.
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14
If they are bulbous, cut them in half.
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15
Season with salt and pepper, add the thyme and olive oil and toss well, either directly on the pan or in the dish or in a bowl.
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16
Spread in an even layer in the baking dish or on the baking sheet.
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17
Roast in the oven for 20 to 30 minutes, stirring every 10 minutes.
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18
The onions may be done after 10 minutes they should be soft and lightly browned.
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19
Remove them from the pan if they are and hold on a plate.
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20
When the carrots and onions are tender and browned in places, remove from the oven.
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21
Add the onions back into the mix if you ve removed them and toss together.
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22
Sprinkle on the toasted ground hazelnuts, and drizzle on the optional nut oil, and serve.
