Roasted carrots & parsnips

Roasted carrots & parsnips

1hour 10 mins



  • 60g butter
  • 2 teaspoons caraway seeds or cumin seeds
  • 2 bunches baby Wilcox carrots, trimmed, peeled
  • 750g parsnips, trimmed, peeled, quartered lengthwise
  • 1 tablespoon red wine vinegar


  • 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.
  • 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.

Recipe courtesy of

Serving size 8

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