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Coriander and Cumin Roasted Root Vegetables. Carrots and Parsnips roasted with butter, maple syrup, coriander and cumin seeds for a delicious side dish.

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.
5 from 13 votes
Prep Time 5 minutes
Cook Time 55 minutes
Total Time 1 hour
Course Side Dish
Cuisine British
Servings 4
Calories 185 kcal

Ingredients
  

  • 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

Instructions
 

  • 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.

Nutrition

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
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