Sticky roast carrots and parsnips with hazelnuts | delicious. magazine
Add sticky sweetness to a tray of roast carrots and parsnips with a drizzle of balsamic vinegar and a spoonful of soft brown sugar.
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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