Slow roasted carrots and parsnips with sticky cumin and apricot sauce.
Preheat the oven to 200'C.
Cut the parsnips and the carrots in half.
Place the carrots and parsnips in a large roasting tin and drizzle with the olive oil and butter. Scatter over the cumin seeds, season with salt and pepper and toss everything together to coat evenly.
Roast in the oven for 40–45 minutes, tossing occasionally in the butter/oil during cooking, until tender and golden.
Heat the apricot jam and lemon juice for a few minutes in a small saucepan, stirring until you have a smooth, runny sauce. Pour this over the carrots and parsnips for the last 10 minutes of cooking, tossing the vegetables in the sauce to coat evenly.
Chop and sprinkle the coriander just before serving.
«You can also add some red and green chillies to bring up some spice.»