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Balsamic Glazed Vegetables

Name: Balsamic Glazed Vegetables
Total time: 40
Yield: 4
Ingredients: 4 tbsp SEGGIANO Extra Virgin Olive Oil; 300g mixed baby carrots, peeled (if using regular carrots, cut into thick batons); 200g brussel sprouts, trimmed and halved; 6 shallots, peeled and halved lengthways (quartered if large); handful of hazelnuts (roughly chopped); SEGGIANO Super Dense Balsamic Glaze; Salt and pepper

Difficulty: Easy

Cooking time: 40

Serves: 4

Vegetarian

Ingredients

4 tbsp SEGGIANO Extra Virgin Olive Oil

300g mixed baby carrots, peeled (if using regular carrots, cut into thick batons)

200g brussel sprouts, trimmed and halved

6 shallots, peeled and halved lengthways (quartered if large)

handful of hazelnuts (roughly chopped)

SEGGIANO Super Dense Balsamic Glaze

Salt and pepper

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Method

Step 1 - Preheat the oven

Preheat the oven to 180 c

Step 2 - Prepare vegetables

Pour the oil into a large roasting tray and place in the over to heat up whilst you prepare the vegetables.

Step 3 - Roast

Once the oil is hot, carefully tip in the vegetables, season with salt and pepper and toss everything together. Roast in the middle of the oven for 20 minutes.

Step 4 - Add glaze

After 20 minutes, add the hazelnuts and drizzle over the balsamic glaze. Give the pan another good toss to coat everything in the glaze and return to the oven for a further 15 minutes or until the vegetables are tender and caramelised.