Sticky roast carrots and parsnips with hazelnuts and balsamic
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Easy
- December 2010
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Serves 8
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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.
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Gluten-free recipes
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Vegetarian recipes
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
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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