Summary
Servings:
1
Prep time:
30 minutes
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
- Preheat the oven to 200C/fan 180C/Gas Mark 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.
Notes
Any leftovers can be used to make a vegetable salad.