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Chilli & garlic roasted parsnips & carrots

Chilli & garlic roasted parsnips & carrots

You’ve tried honey and mustard glaze, now give this Indian twist a go. These sweet roasted root vegetables can take the welcome hum of garlic and a chilli kick. For more Gymkhana recipes, explore our collection of restaurant-quality dishes and bring the bold, authentic flavours of India to your own kitchen with ease.

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Gluten freeVegetarianLow in saturated fatSource of fibre2 of your 5 a day
  • Serves2 - 3
  • CourseSide
  • Prepare5 mins
  • Cook30 mins
  • Total time35 mins

Ingredients

  • 4 parsnips, peeled and chopped into 3cm cubes
  • 4 carrots, peeled and chopped into 4cm cubes
  • 3 tbsp Gymkhana Roasted Garlic & Chilli Marinade
  • 1 tbsp honey
  • 2 tbsp olive oil

Method

  1. Preheat the oven to 220ºC/200ºC fan/gas 7. Toss the parsnips and carrots with the marinade, honey and olive oil, then season.

  2. Spread the vegetables out on a roasting tin in a single layer and roast for 25-30 minutes, turning halfway through, until caramelised and tender.

Cook’s tip

Leftover love

Keep the offcuts of the parsnips and carrots to make a root veg soup or use to make stock.

Nutritional

Typical values per serving for 2 when made using specific products in recipe

Energy

2,047kJ/ 491kcals

Fat

22g

Saturated Fat

3.4g

Carbohydrates

55g

Sugars

37g

Fibre

21g

Protein

6.6g

Salt

1.3g

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