Roasted parsnip wedges with harissa honey
Bring out the sweetness of caramelised veg with this simple but effective glaze. One for your Sunday roast repertoire.
Recipe by: Honey & Co
- Prepare15 mins
- Cook35 mins
- Total time50 mins
- 500g (4-5) parsnips, peeled
- 400g (4-5) carrots, peeled
- 4 tbsp olive oil
- 1 orange (scrubbed), unpeeled and cut into quarters
- 2 tsp cumin seeds
- 2 tbsp rose harissa
- 2 tbsp clear honey
Preheat the oven to 220°C, gas mark . Cut the veg into batons and put in a roasting tin. Toss with the oil and season, nestle in the orange quarters, then roast for 20 minutes.
Remove the tin from the oven, then use tongs to carefully squeeze over the juice from the oranges. Sprinkle over the cumin seeds and roast for another 10 minutes.
Bring a shallow kettle to the boil. Stir together the harissa, honey and 3 tbsp boiling water, pour over the veg, toss to coat, then return to the oven for a final 5 minutes. Serve on a platter, discarding the orange quarters and drizzling over any pan juices.
Typical values per serving when made using specific products in recipe