Sticky cumin and apricot roast carrots and parsnips Recipe

Slow roasted carrots and parsnips with sticky cumin and apricot sauce.

  • Preparation
    10mins
  • Cooking time
    45mins
  • Rest time
    0mn
Rate this recipe
(14 votes) 4/5
Ingredients
Pour people
  • Carrot(s) : 4 whole
  • Parsnip(s) : 4 whole
  • Olive oil : 10 ml
  • Unsalted butter : 15 g
  • Cumin seed(s) : 10 g
  • Freshly ground black pepper : 5 Turn
  • Fine salt : 4 pinch(es)
  • Apricot jam : 10 g
  • Lemon juice : 80 ml
  • Fresh coriander : 0.5 bunch
Method
  • ETAPE 1

    Preheat the oven to 200'C.

  • ETAPE 2

    Cut the parsnips and the carrots in half.

  • ETAPE 3

    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.

  • ETAPE 4

    Roast in the oven for 40–45 minutes, tossing occasionally in the butter/oil during cooking, until tender and golden.

  • ETAPE 5

    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.

  • ETAPE 6

    Chop and sprinkle the coriander just before serving.

Chef's tip

«You can also add some red and green chillies to bring up some spice.»

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