Coriander and Cumin Roasted Root Vegetables
Go one step further and add the sweetness of maple syrup. Then you may as well add some spice with coriander and cumin.
- 600 g parsnips and carrots peeled
- 2 tbsp oil
- 1 tbsp butter
- 1 tsp sea salt
- ½ tsp black pepper
- 1 tbsp chopped fresh coriander
For the glaze
- 2 tbsp maple syrup or clear honey
- 1 tbsp ground coriander
- 1 tbsp 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