Recipe of the Week – Roasted Spiced Roots

From our Facebook page: A savory side dish for winter root vegetables!
ROASTED SPICED ROOTS
Serves 8
5 medium parsnips
5 carrots
1 medium rutabaga
1 medium acorn squash
2 Oz (80ml) peanut oil
2 tsp yellow mustard seeds
3 tsp lightly crushed coriander seeds
1.5 tsp cumin seeds
6 bay leaves
3 Tbs honey

Peel parsnips, quarter, remove woody part from middle (if they’re young parsnips, you don’t need to remove the center).

Peel carrots, swede, and squash. Cut into 1” pieces.

Pour 80 ml Peanut Oil into heavy pan (cast iron is good), place over
moderate heat. Add vegetables and fry, until light gold at edges.

Add yellow mustard, coriander seeds, cumin seeds, bay leaves. Cook for 1
minute, drizzle with runny honey, place in center of oven at 425F for
40 – 45 minutes. Check at 30 minutes though, as all ovens vary.

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