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Balsamic and brown sugar roast carrots and parsnips

Name: Balsamic and brown sugar roast carrots and parsnips
Prep time: 25 min
Cook time: 1 h 25 min
Total time: 1 h 50 min
Yield: Serves 8
Cuisine: British recipes
Ingredients: 1kg carrots, cut lengthways into wedges; 1kg parsnips, cut lengthways into wedges, woody middles removed; 3 tbsp olive/sunflower/rapeseed oil; 3-4 tbsp balsamic vinegar; 2 tbsp soft light brown sugar

Easy
December 2015

Easy
December 2015

Test kitchen approved

Serves 8
Hands-on time 25 min, oven time 1 hour 25 min

If you’re looking for something a little different to serve with your roast dinner, try this balsamic roast carrot and parsnip recipe – it’s bursting with sweet flavours. We’ve taken it to the next level with the addition of balsamic vinegar.

Check out more Sunday lunch side dishes.

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Nutrition: per serving

Calories: 199kcals
Fat: 6.1g (1g saturated)
Protein: 3.1g
Carbohydrates: 27g (18.4g sugars)
Fibre: 9.9g
Salt: 0.2g

Nutrition: per serving

Calories: 199kcals
Fat: 6.1g (1g saturated)
Protein: 3.1g
Carbohydrates: 27g (18.4g sugars)
Fibre: 9.9g
Salt: 0.2g

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Ingredients

1kg carrots, cut lengthways into wedges
1kg parsnips, cut lengthways into wedges, woody middles removed
3 tbsp olive/sunflower/rapeseed oil
3-4 tbsp balsamic vinegar
2 tbsp soft light brown sugar

Method

Heat the oven to 200°C/180°C fan/ gas 6. Put the carrots and parsnips in a large roasting tin with the oil, toss to coat and season well. Roast for 30 minutes, turning occasionally.
Pour over the balsamic vinegar, scatter over the brown sugar and toss well. Return to the oven and cook for 20-30 minutes more until the veg is soft, caramelised and crisp in places. Watch out for any thin bits burning – if they do, snap them off and discard. Serve immediately.