How To Cook Roast Carrots and Parsnips with Curried Granola

Name: How To Cook Roast Carrots and Parsnips with Curried Granola
Prep time: 20 min
Cook time: 1 h 30 min
Total time: 1 h 50 min
Yield: 6

20 mins
1 hour 30 mins
6

Recipe by

Jeff Baker

Ingredients

For the Granola:
75ml honey
75ml rapeseed or olive oil
Zest & juice of 1 lime
3 tsp. curry powder
1 tsp. fennel seeds
1 tsp. cumin seeds
1 tsp. Sea salt
150g giant rolled oats
100g sliced almonds
100g golden raisins
50g pumpkin seeds
For the Vegetables:
400g finger carrots (peeled & cut lengthways)
400g parsnips (peeled & cut lengthways)
2 tbls. Schmaltz or rapeseed oil
Sea salt to taste
Bunch chopped coriander

Introduction

A great Christmas side dish to pair alongside your roast turkey. Keep any leftover granola for a light and tasty snack!

Method

roast carrots and parsnips with curried granola recipe ingredients

Preheat oven to 140°c fan assisted or 160°c without a fan (gas 3).
In a bowl mix together the lime zest (and juice), honey and rapeseed oil, then add the spices, a pinch of sea salt, then mix the dry granola ingredients to thoroughly coat.
Spread onto a baking tray and bake in the oven for 40 minutes turning a couple of times. Remove from oven and leave to cool.

(Keep an eye on the granola for the final stage of cooking as it can burn easily!)

Preheat oven to 180°c fan assisted or 200°c without a fan (gas 6).
Toss the vegetables in the schmaltz or rapeseed oil and sprinkle with sea salt, then place onto a roasting tray and roast for 40 minutes until sweet and tender turning after 20 minutes.
Scatter over the granola and chopped fresh coriander.