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Roast carrots and parsnips with hazelnut dukkah

Name: Roast carrots and parsnips with hazelnut dukkah
Prep time: 10 min
Cook time: 50 min
Total time: 60 min
Yield: Serves 6
Cuisine: Middle Eastern
Ingredients: 500g carrots; 500g parsnips; 2 tbsp olive oil; 30g hazelnuts, roughly chopped; 2 tsp coriander seeds, crushed; 2 tsp sesame seeds; 4-5 fresh thyme sprigs; 2 tbsp maple syrup

By: Sophie Austen-Smith
Former deputy food editor, delicious.

Published: 24 Nov 20
Updated: 9 Oct 24

Roast carrots and parsnips with hazelnut dukkah

These Middle Eastern inspired roasted root vegetables combine dukkah, hazelnuts and maple syrup for crunch, sweetness and depth of flavour. Perfect for a vegan vegetable feast, or to accompany roast meat.

Alternatively, go further east with these vegan hasselback root vegetables roasted in miso.

Easy
December 2020

Test kitchen approved

Serves 6
Hands-on time 10 min, oven time 40-50 min

Alternatively, go further east with these vegan hasselback root vegetables roasted in miso.

Nutrition: per serving

Calories: 190kcals
Fat: 9.4g fat (1.2g saturated)
Protein: 3.5g protein
Carbohydrates: 18.2g carbs (12.1g sugars)
Fibre: 7.8g fibre
Salt: 0.1g salt

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Ingredients

500g carrots
500g parsnips
2 tbsp olive oil
30g hazelnuts, roughly chopped
2 tsp coriander seeds, crushed
2 tsp sesame seeds
4-5 fresh thyme sprigs
2 tbsp maple syrup

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Method

Trim the carrots and parsnips, then halve lengthways and put in a large baking tray. Toss with the olive oil and roast at 200°C/180°C fan/gas 6 for 35-40 minutes until cooked and golden.
For the dukkah, combine the hazelnuts, coriander seeds and sesame seeds.
Remove the veg from the oven and toss with the thyme sprigs, maple syrup and dukkah. Return to the oven for 5-10 minutes until golden and lightly charred.