ROASTED PARSNIPS WITH CARROTS, ORANGE AND POMEGRANATE
Bring out a touch of the Middle East with this dish of parsnip, pomegranate and za’atar.
SERVES 4
Preparation time: 20 minutes Cooking time: 45 minutes
■ 900g (2lb) small parsnips, trimmed and halved lengthways
■ 400g (14oz) small carrots, trimmed and halved lengthways
■ 4 tbsp extra virgin olive oil
■ 4 thyme sprigs
■ 1 orange, finely sliced
■ 1 small pomegranate, halved
■ 2 tbsp balsamic glaze
■ 20g (¾oz) flat leaf parsley, roughly chopped
■ 2 tbsp flaked almonds, toasted
■ 1½ tsp za’atar spice
1. Preheat the oven to 200C/fan 180C/gas mark 6.
In a large roasting tin, toss the parsnips and carrots with 2 tbsp oil and the thyme sprigs.
