Roasted parsnips with lime and cumin seeds
Photo by Babiche Martens
- Preheat oven to 200C.
- Peel the parsnips and cut into lengths, approximately 8 per parsnip depending on size.
- Put the parsnips on a baking tray. Using a very sharp knife, cut the limes into paper thin rounds and add to the tray.
- Scatter over the cumin seeds, sugar and oil then season and toss all together with your hands, making sure the parsnips are evenly coated.
- Cook for 30 minutes, turning occasionally, until golden and beginning to crisp.