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    Spiced roasted parsnips and carrots

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    Spiced roasted parsnips and carrots

    • Vegetarian
    • Gluten Free
    • 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. 

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    This recipe first appeared in the Harvest section of Waitrose Food, November 2016 issue. Download the Waitose Food app for the full issue


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