Name: Roasted carrots & parsnips
Prep time: 15 min
Cook time: 55 min
Total time: 70 min
Yield: 1
Ingredients: 60g butter; 2 tsp caraway seeds or cumin seeds; 2 bunches baby (Dutch) carrots, trimmed, peeled; 750g parsnips, trimmed, peeled, quartered lengthwise; 20.00 ml red wine vinegar

Roasted carrots & parsnips

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Prep Time:
15 minutes

Cook Time:
55 minutes

Total Time:
70 minutes

Delicious roasted root vegetables with a perfect balance of sweet, spicy, tangy, and buttery flavors.

Ingredients:

60g butter
2 tsp caraway seeds or cumin seeds
2 bunches baby (Dutch) carrots, trimmed, peeled
750g parsnips, trimmed, peeled, quartered lengthwise
20.00 ml red wine vinegar

Instructions:

Preheat the oven to 200°C. Place butter and caraway seeds, or cumin seeds, in a baking dish and roast for 5 minutes.
Combine the carrots, parsnip, and vinegar in a generous seasoning of salt and pepper. Ensure the vegetables are evenly coated. Roast in the oven for 45-50 minutes until golden and fork-tender. Serve hot.

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