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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 Wren-Grimwood
 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 12 votes
Prep Time 5 mins
Cook Time 55 mins
Total Time 1 hr
Course Side Dish
Cuisine British
Servings 4
Calories 185 kcal


  • 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
Keyword roasted root vegetables
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