Sticky cumin and apricot roast carrots and parsnips
Prep:
15 mins
Cook:
45 mins
The cumin seeds and apricot jam gives a really exotic twist to roast carrots and parsnips
500g small carrots
500g small parsnips, halved
3 tbsp olive oil
1 tsp cumin seeds
Salt and Goodall's freshly ground black pepper
2 tbsp apricot jam
2 tsp lemon juice
1 tbsp chopped coriander
Preheat the oven to 200°C/400°F/gas 6
Put the carrots and the parsnips in a large roasting tin. Add a dash of olive oil. Sprinkle with the cumin seeds, salt and pepper. Mix well in order to coat the carrots and parsnips evenly.
Put the dish in the oven and roast for about 40 to 45 minutes, until the carrots and parsnips become tender with a nice golden colour. Don’t forget to toss them from time to time.
In a saucepan, add the apricot jam and lemon juice. Heat them shortly while stirring constantly until the sauce becomes liquid. Drizzle over the carrots and parsnips 10 minutes before they are ready. Mix well to coat them evenly. Before serving, sprinkle with the chopped coriander.
Serves
4-6
Preparation Time
15 minutes
Cooking Time
45 minutes
Main ingredients
Vegetables
Recipe Type
Dinner, Easy, Entertaining, Family Dinners, Side Dish, Vegetarian
Cuisine
English
Special Info
Gluten free, Egg free, Vegetarian
Level of Difficulty
Easy
