My spiced roasted carrots and parsnips is my favourite way of eating root vegetables. After I trim and peel the vegetables, I slice them lengthways, drizzle a little olive oil, add ground cumin powder and sweet paprika then roast in a hot oven for 30 minutes. It is like your eating a fancy side at a restaurant. I love carrot and parsnips roasted and with a little spice to add a twist that is absolutely delicious.
Takes = 10 minutes prep
Bakes = 30 minutes
Makes = generous serve for 2 or a side for 4
- Carrots – 500g
- Parsnips – 500g
- Olive oil – 1 to 2 tablespoons
- Ground cumin – 1 teaspoon
- Sweet paprika – 1 teaspoon
PREHEAT the oven to 190˚C fan, and line a large baking tray with baking paper.
Wash, trim and peel all vegetables (I prefer my carrots peeled but leave the skin on if preferred). Cut lengthways in half and again if they are large. You could chop them in half again if they are too long. They present better longer, and don't chop them too skinny as they shrink a little in the oven. Add them to a large bowl, drizzle over the oil, then sprinkle over the spices, toss well to coat all the vegetables. I have also placed the vegetables directly onto the tray then drizzled the oil and sprinkled the spices, however, I find the vegetables are happier tossed in a bowl, the spices and oil distribute more evenly. Transfer to your prepare baking tray and roast them in your hot oven for 30 to 35mins. Keep an eye on them so they don't burn. You could toss them half way. Serve warm.