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

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
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.

Subscribe

Fancy getting a copy in print?

Subscribe to our magazine
Subscribe today

Rate & review

Rate

2 votes

Reviews

Share your thoughts...

Rate & review

Rate

2 votes

Subscribe to our magazine

Subscribe to delicious. magazine this month for a half price subscription

Subscribe

Download our digital version

Subscribe to the digital edition of delicious. magazine