Sticky roast carrots and parsnips with hazelnuts and balsamic

  •
  • Effort icon Easy
  • December 2010
Sticky roast carrots and parsnips with hazelnuts and balsamic
  • Effort icon Easy
  • December 2010
  • 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.

 

  • Gluten free Gluten-free recipes
  • Vegetarian Vegetarian recipes

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
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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

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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