Balsamic and brown sugar roast carrots and parsnips

Balsamic and brown sugar roast carrots and parsnips
  • Serves icon Serves 8
  • Time icon 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, try this balsamic roast carrot and parsnip recipe- it’s bursting with sweet flavours.

Nutrition: per serving

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

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

  1. 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.
  2. Pour over the 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.

delicious. tips

  1. The exact cooking time will depend on how thick the carrots and parsnips are cut.

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