• 6servings
  • 191calories

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Nutrition Info . . .

VitaminsC, P
MineralsSilicon, Sulfur, Cobalt

Ingredients Jump to Instructions ↓

  1. 4 parsnips , halved lengthways and cut into chunks

  2. 4 carrots , halved lengthways and cut into chunks

  3. 1/2 small celeriac , cut into chunks

  4. 2 tsp cumin seeds

  5. olive oil

  6. 6 small beetroot , scrubbed and quartered

  7. 3 red onion , cut into wedges

Instructions Jump to Ingredients ↑

  1. Heat the oven to 220C/fan 200C/gas 7. Toss the parsnips, carrots and celeriac together with 1 tsp cumin seeds and a little olive oil. Toss the beets with the rest of the cumin and a little more oil. Arrange the veg in a single layer, keeping the beets up one end so they don't bleed on to the rest of the veg.

  2. Roast for 20 minutes under foil then remove the foil, add the onions and roast for 20-30 minutes until tender and caramelised.


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