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.
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.deliciousmagazine.co.uk.
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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