Sticky roasted parsnips, Chantenay carrots & apples
- Preparation and cooking time
- Prep:
- Cook:
- Easy
- Serves 8
Ingredients
- 12 small parsnips, peeled and halved lengthways
- 600g Cantenay carrots
- 3 tbsp olive oil
- 2 tbsp clear honey
- 2 tsp coriander seeds, crushed
- 4 red eating apples, cored and quartered
Method
- STEP 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.
- STEP 2
Add the apples to the tin and cook for a further 20 mins until the vegetables are golden and just tender.
