Name: Sticky roasted parsnips, Chantenay carrots & apples
Prep time: 10 min
Cook time: 40 min
Total time: 50 min
Yield: 8
Cuisine: British
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

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Sticky roasted parsnips, Chantenay carrots & apples

Sticky roasted parsnips, Chantenay carrots & apples

Jenny White

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Serves 8

Easy

Prep: 10 mins

Cook: 40 mins

A star rating of 4.5 out of 5.4 ratingsRate

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Glaze your Christmas root vegetables with honey and coriander seeds, then add apple quarters and roast for an extra-special side dish

Gluten-free

Vegetarian

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Ingredients

Nutrition

Units:

MetricUS

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

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Nutrition: per serving

kcal229
fat6g

low
saturates1g
carbs33g
sugars23g
fibre13g
protein3g
salt0.1g

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.

Recipe from Good Food magazine, December 2014

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A star rating of 4.5 out of 5.4 ratings

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