Sticky roast carrots and parsnips with hazelnuts and balsamic
- December 2010
- Serves 8
- Hands-on 15 min, oven time 40 min
Transform a tray of roasted carrots and parsnips with a drizzle of balsamic vinegar and a spoonful of soft brown sugar – they lend a fabulous sticky sweetness to the final dish. Sprinkle with toasted hazelnuts and serve with your next Sunday roast.
- Gluten-free recipes
- Vegetarian recipes
- 7.4g (0.8g saturated)
- 13.4g (9.2g sugar)
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