- 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…
- 600g Cantenay carrots
The carrot, with its distinctive bright orange colour, is one of the most versatile root…
- 3 tbsp olive oil
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
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…
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.
Add the apples to the tin and cook for a further 20 mins until the vegetables are golden and just tender.