Spiced roasted parsnips and carrots

Spiced roasted parsnips and carrots

If 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.

4 out of 5 stars(1) Rate this recipe
Gluten freeVegetarian
  • Serves6
  • CourseAccompaniment
  • Prepare10 mins
  • Cook35 mins
  • Total time45 mins

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.

Ingredients

  • 4 large carrots, cut into spears
  • 4 large parsnips, cut into spears
  • 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
  • 1 small handful mint leaves, roughly chopped

Method

  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.

Nutritional

Typical values per serving when made using specific products in recipe

Energy

718kJ/ 172kcals

Fat

8.7g

Saturated Fat

2.5g

Carbohydrates

21.1g

Sugars

14.8g

Fibre

6g

Protein

2.2g

Salt

0.1g

Book a slot to see product availability at your nearest Waitrose & Partners store

Rating details

Rate this recipe

Select your rating

Overall rating (4/5)

4 out of 5 stars1 rating