Sticky Roast Carrots and Parsnips with Hazelnuts and Balsamic Vinegar

|Sticky Roast Carrots and Parsnips with Hazelnuts and Balsamic Vinegar|carrots parsnips|400g carrots peeled and quartered lengthways400g parsnips peeled and quartered lengthways2 tablespoon olive oil2 tablespoon balsamic vinegar1 tablespoon soft light brown sugar5 tablespoon blanched hazelnuts roughly chopped|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.|30.00 minutes|1|http://www.deliciousmagazine.co.uk/recipes/sticky-roast-carrots-and-parsnips-wit...