Sticky roasted parsnips, Chantenay carrots & apples

Sticky roasted parsnips, Chantenay carrots & apples

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(2 ratings)

Prep: 10 mins Cook: 40 mins


Serves 8
Glaze your Christmas root vegetables with honey and coriander seeds, then add apple quarters and roast for an extra-special side dish

Nutrition and extra info

  • Gluten-free
  • Vegetarian

Nutrition: per serving

  • kcal229
  • fat6g
  • saturates1g
  • carbs33g
  • sugars23g
  • fibre13g
  • protein3g
  • salt0.1g
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  • 12 small parsnips, peeled and halved lengthways



    The fact that the parsnip is a member of the carrot family comes as no surprise - it looks just…

  • 600g Cantenay carrots



    The carrot, with its distinctive bright orange colour, is one of the most versatile root…

  • 3 tbsp olive oil
    olive oil

    Olive oil

    ol-iv oyl

    Probably the most widely-used oil in cooking, olive oil is pressed from fresh olives. It's…

  • 2 tbsp clear honey
  • 2 tsp coriander seeds, crushed
    Coriander seeds

    Coriander seed

    kor-ee-and-er seed

    The small, creamy brown seeds of the coriander plant give dishes a warm, aromatic and slightly…

  • 4 red eating apples, cored and quartered



    Grown in temperate regions, apples are one of the most widely cultivated tree fruits. There are…


  1. Heat oven to 180C/160C fan/gas 4. Put the parsnips and carrots in a large roasting tin. Mix the oil, honey and coriander seeds together with some seasoning and spoon over the vegetables, turning them to coat, then roast for 20 mins.

  2. Add the apples to the tin and cook for a further 20 mins until the vegetables are golden and just tender.

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Comments, questions and tips

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20th Jun, 2017
Different but tasty. Made a nice change.
26th Dec, 2014
My new fav veg dish for Xmas!!
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