Spiced roasted parsnips and carrots

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

Serves: 6


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.