Recipes
Vegetable
Vegan Christmas
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
Prep time: 15 min
Cook time: 40 min
Total time: 55 min
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

Test kitchen approved

Serves 8
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 recipes
Vegetarian recipes

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

Save recipe

Save

Save recipe Print

Rate

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.