Carrots, sweet potatoes, parsnips, and shallots roast until evenly caramelized, then get tossed with toasted hazelnuts, garlic, and a fresh flurry of cilantro and parsley.
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Preheat oven to 375°F. Toast hazelnuts until fragrant, approximately 6-7 minutes . Set hazelnuts aside to cool.
Toss carrots, sweet potatoes, parsnips, and shallots in large bowl with olive oil and salt.
Transfer vegetables to sheet tray lined with parchment. vegetables in oven until evenly caramelized, approximately 20-25 minutes , stirring occasionally.
Skin hazelnuts by wrapping in towel and vigorously rubbing them. Roughly chop hazelnuts and transfer them to large bowl.
Add vegetables to bowl and toss with parsley, cilantro, and garlic just before serving.
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