Glaze your Christmas root vegetables with honey and coriander seeds, then add apple quarters and roast for an extra-special side dish
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
Method
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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.
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Add the apples to the tin and cook for a further 20 mins until the vegetables are golden and just tender.