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1. Recipes

Sticky roast carrots and parsnips with hazelnuts and balsamic recipe

By delicious. team

Serving instructions

1. Serves 8
2. Takes 15 minutes to make, 40 minutes to cook
3. Rate 1 star Rate 2 stars Rate 3 stars Rate 4 stars Rate 5 stars
   Rating

This sticky sweet and sour roast vegetable dish has the added taste and crunch of hazelnuts.

Ingredients

1. 400g carrots, peeled and quartered lengthways
2. 400g parsnips, peeled and quartered lengthways
3. 2 tbsp olive oil
4. 2 tbsp balsamic vinegar
5. 1 tbsp soft light brown sugar
6. 50g blanched hazelnuts, roughly chopped

Method

1. 1. Preheat the oven to 200°C/fan180°C/gas 6. Put the vegetables in a large roasting tray, drizzle with oil, season and roast for 25 minutes.
2. 2. Stir in the balsamic vinegar, sugar and hazelnuts, then return to the oven for a further 10-15 minutes until sticky and golden.

Nutritional info

Per serving: 126kcals, 7.4g fat (0.8g saturated), 2.1g protein, 13.4g carbs, 9.2g sugar, trace salt

Wine Recommendation

This sticky sweet and sour roast vegetable dish has the added taste and crunch of hazelnuts.

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