Coriander and Cumin Roasted Root Vegetables
Amanda
Go one step further and add the sweetness of maple syrup. Then you may as well add some spice with coriander and cumin.
Prep Time 5 minutes mins
Cook Time 55 minutes mins
Total Time 1 hour hr
Course Side Dish
Cuisine British
Servings 4
Calories 185 kcal
- 600 g parsnips and carrots peeled
- 2 tablespoon oil
- 1 tablespoon butter
- 1 teaspoon sea salt
- ½ teaspoon black pepper
- 1 tablespoon chopped fresh coriander
For the glaze
- 2 tablespoon maple syrup or clear honey
- 1 tablespoon ground coriander
- 1 tablespoon cumin seeds
Preheat the oven to 180 C. Cut the vegetables in half then quarter.
Put the vegetables in an oven proof dish with the oil, butter and seasoning and mix well.
Cover the dish with foil and roast for 40 mins.
Combine the ingredients for the glaze, remove the foil and stir in the glaze to coat.
Return to the oven for another 15 minutes then garnish with the chopped coriander before serving.
Serving: 0gCalories: 185kcalCarbohydrates: 22gProtein: 1gFat: 10gSaturated Fat: 2gCholesterol: 7mgSodium: 714mgPotassium: 545mgFiber: 4gSugar: 13gVitamin A: 25165IUVitamin C: 9.1mgCalcium: 83mgIron: 1.7mg
Keyword roasted root vegetables