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Sticky roast carrots and parsnips with hazelnuts and balsamic

Published: 30 Nov 10
Updated: 13 Sep 24

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.

Easy
December 2010

Test kitchen approved

Serves 8
Hands-on 15 min, oven time 40 min

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

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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.