Sticky roasted parsnips, Chantenay carrots & apples

Sticky roasted parsnips, Chantenay carrots & apples

By Jenny White
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(2 ratings)
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Prep: 10 mins Cook: 40 mins

Easy

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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Ingredients

  • 12 small parsnips, peeled and halved lengthways
    Parsnip

    Parsnip

    par-snip

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

  • 600g Cantenay carrots
    Carrot

    Carrot

    ka-rot

    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
    Apples

    Apple

    ap-pel

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

Method

  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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leight79
20th Jun, 2017
3.8
Different but tasty. Made a nice change.
daylegosling
26th Dec, 2014
5.05
My new fav veg dish for Xmas!!
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