0:15

To Prep

0:55

To Cook

5

INGREDIENTS

EASY

DIFFICULTY

8

SERVINGS

5

AVG RATING

(1 Member)

Roasted carrots & parsnips

Ingredients
    • Method
    • Notes
    1. 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.

    2. 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.