Ingredients
12 small parsnips, peeled and halved lengthways
600 g mini carrots or Dutch carrots, trimmed
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. 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.
