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Sticky Roast Carrots and Parsnips with Hazelnuts and Balsamic Vinegar

Summary

Yield
Servings
Sourcehttp://www.deliciousmagazine.co.uk/recipes/sticky-roast-carrots-and-parsnips-with-hazelnuts-and-balsamic
Prep time30 minutes
Cooking time30 minutes
Total time1 hour

Description

Sticky Roast Carrots and Parsnips with Hazelnuts and Balsamic Vinegar

Ingredients

400 g
carrots (peeled and quartered lengthways)
400 g
parsnips (peeled and quartered lengthways)
2 T
olive oil
2 T
balsamic vinegar
1 T
soft light brown sugar
5 T
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 mintues. 2. Stir in the balsamic vinegar, sugar and hazelnuts, then return to the oven for a further 10 - 15 minutes until sticky and golden.

Notes

NOTES : Any leftovers can be used to make the vegetable and feta salad.