- Step 1
Preheat oven to 200°C. Place the butter and caraway seeds, or cumin seeds, in a baking dish. Roast in oven for 5 minutes.
- Step 2
Add the carrots, parsnip and vinegar. Season with salt and pepper. Stir to coat. Roast for 45-50 minutes or until the vegetables are golden and tender. Serve.
Time plan tip: Make this recipe 1 hour before serving.
Preparing baby carrots: For perfect presentation, leave about 3cm of the stalks attached when trimming the carrots. Scrape around the base of the stalks with the tip of a small sharp knife to remove any excess dirt.
For recipes classified gluten free, please always check your ingredients to ensure they do not contain gluten.