The combination of fresh chilli, coriander, honey and thyme really elevate these carrots and parsnips, and it only takes a couple more minutes than your usual roasted veggies, making them ideal for Christmas Day.
You can prep the sauce ahead too and keep it in the fridge for up to 3 days.
10 mins prep, 40-45 mins cooking time
4 large carrots, peeled and cut into 4 lengthways
3-4 large parsnips, peeled, cored and cut into 6 or 8 lengthways
3 tbs olive oil
2 tsp ground coriander
1 red chilli, chopped finely
2 tbs fresh thyme, chopped finely
2 tbs honey
Salt & pepper
Method for Sweet and Spicy Roasted Carrots and Parsnips
Pre-heat the oven to 180 degrees C.
Mix together the olive oil, coriander, chilli, thyme, honey, salt & pepper. Toss the vegetables in this mixture so that they are well coated.
Roast the vegetables in the oven for 40-45 minutes until tender and golden.
Serve alongside your normal Sunday roast or Christmas day lunch.
You can prep the sauce ahead of time and keep it in the fridge for up to 3 days before you need to use it.