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Spiced roasted parsnips and carrots
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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.
This recipe first appeared in the Harvest section of Waitrose Food, November 2016 issue. Download the Waitose Food app for the full issue
Typical values per serving:
This recipe was first published in November 2016.