Roasted Root Vegetables with Honey & Cumin

[Guest guest]

I love parsnips:

 

3 onions, quartered

3 large carrots, halved and cut into 10cm (4 " ) lengths

4 large parsnips, halved and cut into 10cm (4 " ) lengths

1 swede, peeled and cut into batons, 1 finger's width and length

8 cloves garlic, unpeeled

60ml olive oil

1 tablespoon maple syrup

1 teaspoon whole cumin seeds

Salt and pepper to taste

 

Optional: sprinkling of chopped fresh parsley to serve

 

Place the vegetables and the unpeeled garlic in a large baking dish, drizzle

with the oil and maple syrup, sprinkle with the cumin seeds, season with salt

and pepper and toss to make sure they're coated.

 

Bake in a 190ºC, 375ºF, Gas mark 5 oven for about 40 minutes, until they are

tender inside and golden brown.