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

Time 50m

Number Of Ingredients 6

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Ingredients

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