Description
A delightful autumn dish featuring sticky roasted parsnips, Chantenay carrots, and sweet red apples, glazed with honey and spiced with crushed coriander seeds. Perfectly roasted to golden tenderness with a luscious, caramelized finish.
Ingredients
Scale
Vegetables
- 12 small parsnips, peeled and halved lengthways
- 600g Chantenay carrots
- 4 red eating apples, cored and quartered
Glaze and Seasoning
- 3 tbsp olive oil
- 2 tbsp clear honey
- 2 tsp coriander seeds, crushed
- Salt and freshly ground black pepper, to taste
Instructions
- Preheat the Oven: Set your oven to 180°C (160°C fan) or gas mark 4 to get it ready for roasting the vegetables evenly.
- Prepare the Vegetables: Place the peeled and halved parsnips along with the Chantenay carrots into a large roasting tin, ensuring enough space for even roasting.
- Make the Glaze: In a small bowl, combine the olive oil, clear honey, crushed coriander seeds, and season with salt and black pepper to taste. Mix well until blended.
- Coat the Vegetables: Spoon the honey and oil mixture over the parsnips and carrots in the tin. Turn the vegetables to ensure they are thoroughly coated with the glaze.
- Roast the Vegetables: Place the roasting tin in the oven and cook the vegetables for 20 minutes, allowing them to start softening and caramelizing.
- Add the Apples: After 20 minutes, add the quartered red apples to the roasting tin, mixing gently with the vegetables and glaze.
- Continue Roasting: Roast everything together for an additional 20 minutes until the vegetables are golden and just tender, and the apples have softened and caramelized slightly.
- Serve: Remove from the oven and transfer to a serving dish. Serve warm as a flavorful side dish to complement meats or as a vegetarian centerpiece.
Notes
- Use firm, fresh Chantenay carrots for the best texture and sweetness.
- Clear honey provides a subtle floral sweetness without overpowering the dish.
- Crushing the coriander seeds releases their aromatic oils for enhanced flavor.
- Adjust seasoning with salt and pepper before roasting to taste.
- This dish pairs especially well with roast pork, chicken, or a festive vegetarian meal.
- For a vegan version, substitute honey with maple syrup.
- Prep Time: 10 minutes
- Cook Time: 40 minutes
- Category: Side Dish
- Method: Roasting
- Cuisine: British
Keywords: roasted parsnips, Chantenay carrots, sticky honey glaze, roasted apples, autumn vegetables, side dish, vegetarian, honey glazed vegetables
