Sticky roasted parsnips, Chantenay carrots & apples

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

Prep:10 mins
Cook:40 mins

Serves 8
Easy

Nutrition per serving

kcal 229
fat 6g
saturates 1g
carbs 33g
sugars 23g
fibre 13g
protein 3g
salt 0.1g

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

Method

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.
Add the apples to the tin and cook for a further 20 mins until the vegetables are golden and just tender.

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