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Essential Carrots
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10p each est.Price per unit
70p/kgIf you're looking for a new way to cook your winter veggies, then this is the perfect recipe for you. Packed with flavour and with a welcomed spice addition, these spiced parsnips and carrots are sweet, spicy and indulgent in equal measure.
Please note, we take every care to ensure the product, allergen and recipe information displayed is correct. However, should a product be unavailable, alternatives may be displayed and/or a substitution provided. If you have an allergy or intolerance, please always check the product label before use.
Preheat the oven to 200˚C, gas mark 6. Put the carrots and parsnips in a large bowl; toss with the oil and thyme. Spread over a large baking sheet so they sit in a single layer. Roast for 30 minutes, turning halfway, until tender.
Meanwhile, lightly crush the cumin and coriander seeds, then, using a fork, mix together with the butter, chilli, turmeric and maple syrup. Dot the mixture over the vegetables, turning to coat with the spices. Return to the oven for 5 minutes, until browned. Stir through the chopped mint before serving.
Typical values per serving when made using specific products in recipe
Energy | 718kJ/ 172kcals |
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Fat | 8.7g |
Saturated Fat | 2.5g |
Carbohydrates | 21.1g |
Sugars | 14.8g |
Fibre | 6g |
Protein | 2.2g |
Salt | 0.1g |
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32p/10g