Nutrition and extra info
- Gluten-free
- Vegetarian
Nutrition: per serving
- kcal229
- fat6g
- saturates1g
- carbs33g
- sugars23g
- fibre13g
- protein3g
- salt0.1g
Ingredients
- 12 small parsnips, peeled and halved lengthways
Parsnip
par-snipThe fact that the parsnip is a member of the carrot family comes as no surprise - it looks just…
- 600g Cantenay carrots
Carrot
ka-rotThe carrot, with its distinctive bright orange colour, is one of the most versatile root…
- 3 tbsp olive oil
Olive oil
ol-iv oylProbably 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 seed
kor-ee-and-er seedThe small, creamy brown seeds of the coriander plant give dishes a warm, aromatic and slightly…
- 4 red eating apples, cored and quartered
Apple
ap-pelGrown in temperate regions, apples are one of the most widely cultivated tree fruits. There are…
Method
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.
Comments, questions and tips