<http://schema.org/recipeInstructions>
" Preheat oven to 350 degrees F. Place hazelnuts in 18- by 12-inch jelly-roll pan. Bake 10 to 12 minutes or until toasted. Wrap hot hazelnuts in clean cloth towel. With hands, roll hazelnuts back and forth to remove skins; discard skins. Let toasted hazelnuts cool completely; set aside. In same pan, toss carrots with garlic, ginger, paprika, 2 tablespoons oil, 1/2 teaspoon salt, and 1/4 teaspoon freshly ground black pepper. Cover pan tightly with foil and roast 30 minutes. Uncover and roast 20 to 25 minutes longer or until carrots are tender. Meanwhile, in food processor with knife blade attached, pulse hazelnuts and parsley until coarsely chopped; set hazel\u00ADnut mixture aside. Remove carrots from oven and drizzle with remaining teaspoon olive oil, tossing to coat well. Transfer carrots to large serving dish or platter and sprinkle with hazelnut mixture."^^<http://www.w3.org/2001/XMLSchema#string>
<http://www.countryliving.com/food-drinks/recipes/a24968/caramelized-carrots-recipe-ghk1210/>