Sticky Roast Carrots and Parsnips with Hazelnuts and Balsamic Vinegar

Description

Sticky Roast Carrots and Parsnips with Hazelnuts and Balsamic Vinegar

Ingredients

  • 400g carrots, peeled and quartered lengthways
  • 400g parsnips, peeled and quartered lengthways
  • 2 tablespoon olive oil
  • 2 tablespoon balsamic vinegar
  • 1 tablespoon soft light brown sugar
  • 5 tablespoon blanched hazelnuts, roughly chopped

Instructions

  1. Preheat the oven to 200C/fan 180C/Gas Mark 6.
  2. Put the vegetables in a large roasting tray, drizzle with oil, season and roast for 25 minutes.
  3. Stir in the balsamic vinegar, sugar and hazelnuts, then return to the oven for a further 10 - 15 minutes until sticky and golden.

Notes

Any leftovers can be used to make a vegetable salad.