A fabulous winter warmer that holds it’s own as a main vegan dish or makes a wonderful accompaniment to our Meditteranean Baked Salmon
Winter spiced, roasted root veg. Perfect with casseroles, or served as a main dish alongside some minted yoghurt.
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| Prep Time | 10 minutes |
| Cook Time | 35 minutes |
| Servings |
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Ingredients
- 2 tbspn olive oil
- 4 large carrots cut into spears
- 4 large parsnips cut into spears
- 1 tbspn thyme
- 1/2 tspn cumin seeds lightly crushed
- 1/2 tspn coriander seed lightly crushed
- 1/2 tspn chilli flakes
- 1/2 tspn ground turmeric
- 1 tbspn maple syrup
- small handful mint leaves roughly chopped
- 20 g unsalted butter
Ingredients
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Instructions
- 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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