Parboil the parnsips and carrots for 5-8 minutes in salted boiling water. You can skip this step and go straight to oven if you like but I find parboiing gives a better finish to the texture of the dish.
Preheat the oven to 200˚C, gas mark 6. Prepare a large roasting tin with 2 tablespoons of olive oil and heat until oil is hot.
Place the parboiled veg in the roasting tin and coat with oil. Sprinkle thyme over veg. Roast for 25-30 minutes.
Meanwhile, lightly crush the cumin and coriander seeds, then, using a fork, mix together with the butter, chilli, turmeric and maple syrup. Dot the mixture over the vegetables, turning to coat with the spices. Return to the oven for 5 minutes, until browned. Stir through the chopped mint before serving.
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