Sticky Roasted Parsnips Chantenay Carrots Apples Recipes

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STICKY ROASTED PARSNIPS, CHANTENAY CARROTS & APPLES



Sticky roasted parsnips, Chantenay carrots & apples image

Glaze your Christmas root vegetables with honey and coriander seeds, then add apple quarters and roast for an extra-special side dish

Provided by Jenny White

Categories     Side dish

Time 50m

Number Of Ingredients 6

12 small parsnips , peeled and halved lengthways
600g Cantenay carrots
3 tbsp olive oil
2 tbsp clear honey
2 tsp coriander seeds , crushed
4 red eating apples , cored and quartered

Steps:

  • Heat oven to 180C/160C fan/gas 4. 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.

Nutrition Facts : Calories 229 calories, Fat 6 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 33 grams carbohydrates, Sugar 23 grams sugar, Fiber 13 grams fiber, Protein 3 grams protein, Sodium 0.1 milligram of sodium

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