Roasted carrots and parsnips is a delicious recipe which is buttery and full of flavor. It is a perfect meal for vegetable lovers, but it will go perfectly well with grilled or braised meat.
2 teaspoon caraway seeds or cumin seeds
2 bunches baby carrots, trimmed and peeled
750g parsnips, trimmed, peeled and quartered lengthwise
1 tablespoon red wine vinegar
Salt and freshly ground pepper to taste
Preheat the oven at 200C and lightly grease a baking dish with butter. After, put the butter and caraway seeds in the baking dish. Cook it in the oven for five minutes or until the seeds are fragrant and a bit toasted. Remove it from the oven and add the carrots, parsnips and red wine vinegar. Toss until the vegetables are coated in butter. Season it with salt and pepper to taste. Roast the vegetables in the oven for forty to fifty minutes or until they are tender. Serve immediately.
Photo Courtesy Of: Jon Mountjoy