Sticky roasted parsnips, Chantenay carrots & apples

Side dish with 6 ingredients.

Servings: 8

Total time: 50 minutes

Ingredients

• 3 tablespoon olive oil
• 2 teaspoon coriander seeds crushed
• 4 red eating apples cored and quartered
• 600 gram Cantenay carrots
• 2 tablespoon clear honey
• 12 small parsnips peeled and halved lengthways

Method

1. 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.
2. Add the apples to the tin and cook for a further 20 mins until the vegetables are golden and just tender.