Spiced roasted parsnips and carrots

Name: Spiced roasted parsnips and carrots
Prep time: 10 min
Cook time: 35 min
Total time: 45 min
Yield: 6
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; 20 g unsalted butter, softened; ½ tsp chilli flakes; ½ tsp ground turmeric; 1 tbsp maple syrup; 1 small handful mint leaves, roughly chopped

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.

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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.

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

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.
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.

Typical values per serving when made using specific products in recipe