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Sticky cumin and apricot roast carrots and parsnips Recipe

Ingredients for 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
  • 1

    Preheat the oven to 200'C.

  • 2

    Cut the parsnips and the carrots in half.

  • 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.

  • 4

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

  • 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.

  • 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.»

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

Rate this recipe :

(14 votes)

  • Preparation  10mins
  • Cooking time  45mins
  • Rest time  0h

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