Honey and Pistachio Roast Parsnips

Nutrition

Energy 165kcal
Fat 7.9g
Sat Fat 1.16
Protein 3g
Salt 0.4g

Ingredients

Cooking Method

Method:

1
Preheat the oven to 200°C/180°C fan. Place the parsnips on a lined baking tray, drizzle over the oil, sprinkle over the garlic granules, sea salt flakes and black pepper and toss them so they are well coated.
2
Roast for 30-35 minutes, turning them halfway through until they are golden and caramelised.
3
Crush the fennel, coriander and cumin seeds in a pestle and mortar to a rough powder. Add these to a small bowl and mix in the pistachios, cinnamon and sesame seeds until combined.
4
Once the parsnips are golden and slightly crispy, sprinkle this mixture over the vegetables, drizzle over the honey and carefully mix this through the parsnips so they are well coated in the spiced nut mixture and glazed in the honey. Return to the oven for 5 minutes and serve with the coriander scattered over the top.

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