Spiced roasted parsnips and carrots

  • Vegetarian
  • Gluten Free


4 large carrots, cut into spears
4 large parsnips, cut into spears
2 tbsp rapeseed or sunflower oil
1 tbsp thyme leaves
½ tsp cumin seeds
½ tsp coriander seeds
20g unsalted butter, softened
½ tsp chilli flakes
½ tsp ground turmeric
1 tbsp maple syrup
small handful mint leaves, roughly chopped


1. 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.

2. 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. 

This recipe first appeared in the Harvest section of Waitrose Food, November 2016 issue. Download the Waitose Food app for the full issue

  • Preparation time: 10 minutes
  • Cooking time: 35 minutes
  • Total time: 45 minutes

Serves: 6

Nutritional Info

Typical values per serving:

Energy 718kJ
Fat 8.7g
Saturated Fat 2.5g
Carbohydrate 21.1g
Sugars 14.8g
Protein 2.2g
Salt 0.1g
Fibre 6g

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This recipe was first published in Tue Nov 01 10:46:03 GMT 2016.