Roasted maple and cumin roots recipe
This deliciously festive and healthy vegetarian Christmas side dish takes hearty root vegetables and drizzles them in maple syrup and mustard before roasting to bring out their gorgeous natural sweetness. Get ahead with your Christmas dinner and prepare the carrots, parsnips and beetroot the day before and chill until you need them.
See method- Serves 8
- 10 mins to prepare and 50 mins to cook
- 98 calories / serving
- Gluten-free
- Vegetarian
- Healthy
Ingredients
- 300g (10oz) carrots
- 300g (10oz) parsnips
- 300g (10oz) beetroot
- 300g (10oz) celeriac
- 2 tbsp olive oil
- 1½ tsp cumin seeds
- few sprigs thyme, leaves picked
- 1 garlic bulb, halved horizontally
- 3 tbsp maple syrup
- 1 tbsp Dijon mustard
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Shop ingredientsEach serving contains
- Energy
- 410kJ 98.0kcal
- Fat
- 4g
- Saturates
- 1g
- Salt
- 0.4g
- Sugars
- 11g
of the Reference intake
Carbohydrate 14.7gProtein 2.2gFibre 3.4g
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- Preheat the oven to gas 6, 200°C, fan 180°C. Slice the carrots and parsnips lengthways in half (or quarter, if large). Chop the beetroot and celeriac into evenly sized chunks or wedges. Arrange in a roasting tin.
- Drizzle the veg with the oil and scatter over the cumin and thyme. Season well and toss to coat. Nestle the garlic halves in the tin, cut-sides up. Roast for 35 minutes, turning occasionally, until the veg is softened.
- Meanwhile, in a jug, mix the maple syrup with the mustard. Remove the roots from the oven and drizzle over the maple mixture. Toss to coat, then return to the oven for 10-15 minutes more, until golden.
- See more Christmas side dishes
