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The beauty of roast
vegetables is that they virtually cook themselves. Adding a few well
chosen herbs and spices is the only touch required.
Serves:
4
Ingredients:
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3
parsnips, peeled
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3
potatoes, peeled
-
3
carrots, peeled
-
3
sweet potatoes, peeled
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60ml/4 tbsp olive oil
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8
shallots, peeled
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2
garlic cloves, sliced
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10ml/2 tsp white mustard seeds
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10ml/2 tsp coriander seeds, lightly crushed
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5ml/1 tsp cumin seeds
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2
bay leaves
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freshly ground black pepper
Instructions:
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 Preheat the oven to 190�C/375� F/Gas 5. Bring a
saucepan of water to the boil. Cut the parsnips,
potatoes, carrots and sweet potatoes into
chunks. Add them to the pan and bring the water
back to the boil. Boil for 2 minutes, then
drain.
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Pour the olive oil into a large, heavy roasting
tin and place over a moderate heat. Add the
vegetables, shallots and garlic. Fry, tossing
the vegetables over the heat until they are pale
golden at the edges.
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Add the mustard seeds, coriander seeds, cumin
seeds and bay leaves. Cook for 1 minute, then
season with pepper. Transfer the roasting tin to
the oven and roast for 45 minutes, turning
occasionally, until the vegetables are crisp and
golden and cooked through.
Nutritional Information (Per
portion):
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Energy 373Kcals/1559kj
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Protein 7.2g
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Fat 14.2g
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Saturated fat 1.71g
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Carbohydrate 58g
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Fibre 10.1g
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Sodium 80mg
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