Roast carrots and parsnips with hazelnut dukkah

Roast carrots and parsnips with hazelnut dukkah
  • Serves icon Serves 6
  • Time icon Hands-on time 10 min, oven time 40-50 min

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.

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
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

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

Method

  1. 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.
  2. For the dukkah, combine the hazelnuts, coriander seeds and sesame seeds.
  3. 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.

delicious. tips

  1. Roast the root veg on their own up to a day ahead, then reheat in a hot oven, toss with the dukkah ingredients and finish cooking.

Recipe By

Sophie Austen-Smith

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