Delight in the rich, caramelised flavours of Honey and Balsamic Roasted Carrots and Parsnips, served with fresh rocket, cherry bocconcini, and roasted hazelnuts.
Honey and Balsamic Roasted Carrots and Parsnips
4
10 minutes
45 minutes
Salad
Experience the rich, caramelised goodness of Honey and Balsamic Roasted Carrots and Parsnips, a dish that combines the natural sweetness of root vegetables with the tangy depth of Black Garlic Balsamic Vinegar with Cherry. These baby carrots and parsnips are drizzled with olive oil, honey, and balsamic vinegar, then seasoned with fresh rosemary, salt, and pepper before being roasted to perfection. The result is a tender, flavourful medley of vegetables that are as pleasing to the eye as they are to the palate.
To complement the roasted vegetables, a fresh bed of peppery rocket leaves provides a crisp, refreshing contrast. Topped with torn cherry bocconcini, which adds a creamy texture, and roughly chopped roasted hazelnuts for a delightful crunch, this dish is both satisfying and sophisticated. A final drizzle of olive oil and balsamic vinegar enhances the flavours, making each bite a perfect balance of sweet, tangy, and savoury notes. Perfect as a side dish or a light main, Honey and Balsamic Roasted Carrots and Parsnips are sure to impress with their vibrant flavours and elegant presentation.
Ingredients
- 800g baby carrots and parsnips
- Four tbsp olive oil
- Four tbsp Black Garlic Balsamic Vinegar with Cherry
- Two tbsp honey
- Salt and pepper
- Two tbsp fresh rosemary, chopped
- One large handful fresh rocket leaves
- 140g cherry bocconcini, torn apart
- 60g roasted hazelnuts, roughly chopped
Directions
Preheat the oven to 180 degrees Celsius using the top and bottom element mode.
Line a tray with baking paper.
Place carrots and parsnips on the tray. Drizzle with olive oil, balsamic vinegar and honey then rub all over. Sprinkle with salt, pepper and rosemary.
Put in the oven on the middle shelf for 45 minutes, turning the vegetables over a couple of times while they are in the oven.
Serve carrots on a bed of rocket topped with cherry bocconcini and hazelnuts.
Drizzle with more olive oil and balsamic vinegar if you like.
Season with salt and pepper.
