Sticky roasted parsnips, Chantenay carrots & apples recipe | Good Food
Glaze your Christmas root vegetables with honey and coriander seeds, then add apple quarters and roast for an extra-special side dish
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Ingredients
- 12 small parsnips peeled and halved lengthways
- 600g Cantenay carrots
- 3 tbsp olive oil
- 2 tbsp clear honey
- 2 tsp coriander seeds crushed
- 4 red eating apples cored and quartered
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