Sticky roasted parsnips, Chantenay carrots & apples
- Preparation and cooking time
- Prep:
- Cook:
- Easy
- Serves 8
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- 12 small parsnipspeeled and halved lengthways
- 600g Cantenay carrots
- 3 tbsp olive oil
- 2 tbsp clear honey
- 2 tsp coriander seedscrushed
- 4 red eating applescored and quartered
Nutrition: per serving
- kcal229
- fat6glow
- 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.
