Root Vegetables with Hazelnuts

Peel and cut the assorted root vegetables (parsnips, turnips, and/or rutabaga) into 1-inch pieces, trim baby carrots, peel pearl onions, and dice the celery root into ½-inch pieces; set all vegetables aside.

Toast the hazelnuts in a dry skillet over medium heat for 3-4 minutes, shaking occasionally, until fragrant and lightly browned.

Transfer the toasted hazelnuts to a cutting board and roughly chop them; set aside.

Heat the olive oil in a large roasting pan or cast-iron skillet over medium-high heat until shimmering.

Add the cut parsnips, turnips, and/or rutabaga to the hot oil and cook for 5 minutes, stirring occasionally, until they begin to brown.

Add the baby carrots, pearl onions, and celery root; stir to combine and coat with oil.

Reduce heat to medium and continue cooking for 20-25 minutes, stirring every 5 minutes, until all vegetables are tender and golden at the edges.

Season the vegetables with salt and white pepper to taste, then gently fold in the chopped hazelnuts.

Transfer to a serving platter and serve warm.