Sticky roasted parsnips, Chantenay carrots & apples

• small parsnips↗12

  peeled and halved lengthways

• Cantenay carrots↗600g g
• olive oil↗3 tbsp tbsp
• clear honey↗2 tbsp tbsp
• coriander seeds↗2 tsp tsp

  crushed

• red eating apples↗4

  cored and quartered

Step-by-step instructions

1. 1

   Heat oven to 180C/160C fan/gas 4. Put the parsnips and carrots in a large roasting tin. Mix the oil, honey and coriander seeds together with some seasoning and spoon over the vegetables, turning them to coat, then roast for 20 mins.

2. 2

   Add the apples to the tin and cook for a further 20 mins until the vegetables are golden and just tender.