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Sticky roast carrots and parsnips with hazelnuts and balsamic

Sticky roast carrots and parsnips with hazelnuts and balsamic

Name: Sticky roast carrots and parsnips with hazelnuts and balsamic
Yield: Serves 8
Cuisine: British recipes
Ingredients: 400g carrots, peeled and quartered lengthways; 400g parsnips, peeled and quartered lengthways; 2 tbsp olive oil; 2 tbsp balsamic vinegar; 1 tbsp soft light brown sugar; 50g blanched hazelnuts, roughly chopped

Easy
December 2010

Easy
December 2010

Serves 8
Hands-on 15 min, oven time 40 min

A sweet and tangy roasted root vegetable recipe with crunchy, wintery hazlenuts.

Nutrition: per serving

Calories: 126kcals
Fat: 7.4g (0.8g saturated)
Protein: 2.1g
Carbohydrates: 13.4g (9.2g sugar)
Salt: trace

Nutrition: per serving

Calories: 126kcals
Fat: 7.4g (0.8g saturated)
Protein: 2.1g
Carbohydrates: 13.4g (9.2g sugar)
Salt: trace

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Ingredients

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

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

Method

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.
Stir in the balsamic vinegar, sugar and hazelnuts, then return to the oven for a further 10-15 minutes until sticky and golden.

Method

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.
Stir in the balsamic vinegar, sugar and hazelnuts, then return to the oven for a further 10-15 minutes until sticky and golden.

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