Sticky roast carrots and parsnips with hazelnuts and balsamic

Sticky roast carrots and parsnips with hazelnuts and balsamic
  • Serves icon Serves 8
  • Time icon 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.

 

Nutrition: per serving

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

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

Method

  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. 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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