Rachel Allen's Sticky Cumin and Apricot Roast Carrots and Parsnips

Sticky Cumin and Apricot Roast Carrots and Parsnips

Sticky Cumin and Apricot Roasted Carrots (© Lis Parsons 2013)

(Makes 6 servings)

1 pound, 2 ounces (500 g) small carrots, tops trimmed
1 pound, 2 ounces (500 g) small parsnips, peeled and halved (if larger than the carrots)
3 tablespoons extra virgin olive oil
1 teaspoon cumin seeds
Salt and freshly ground black pepper
2 tablespoons apricot jam
2 teaspoons freshly squeezed lemon juice
1 tablespoon chopped fresh coriander

Preheat the oven to 400°F. Combine carrots and parsnips in large roasting tin and drizzle with olive oil. Scatter over cumin seeds, season with salt and pepper and toss everything together to coat evenly. Roast in oven for 40–45 minutes, tossing occasionally in oil during cooking, until tender and golden.

In the meantime, heat apricot jam and lemon juice for a few minutes in small saucepan, stirring until you have smooth, runny sauce. Pour this over carrots and parsnips for the last 10 minutes of cooking, tossing vegetables in sauce to coat evenly. Sprinkle with coriander just before serving.

Nutritional Information Per Serving