Ingredients
- 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
Directions
- 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 www.taste.com.au
Serving size 8