Sticky cumin and apricot roast carrots and parsnips

Prep: 15 mins
Cook: 45 mins
 Sticky cumin and apricot roast carrots and parsnips
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 freshly ground black pepper

2 tbsp apricot jam

2 tsp lemon juice

1 tbsp chopped coriander

Preheat the oven to 180-200° C.

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, Family Dinners, Side Dish

Cuisine
Vegetarian, English

Special Info
Gluten free, Egg free, Vegetarian

Level of Difficulty
Easy

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