Roast carrots and parsnips with hazelnut dukkah
- Published: 24 Nov 20
- Updated: 18 Mar 24
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.
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Serves 6 -
Hands-on time 10 min, oven time 40-50 min
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Recipe from December 2020 Issue
Nutrition
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
delicious. tips
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.
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