Thyme-roasted carrots and parsnips with orange, cardamom and almonds
Packed with flavour and all in one tin, this carrot and parsnip traybake is the perfect weeknight meal or simple side for a special meal. Add a side of couscous or bulgur wheat, and a spoonful or two of natural (or vegan) yoghurt, and this flavoursome dish is perfect for a light, low-calorie dinner.
Each serving provides 327 kcal, 6g protein, 26.5g carbohydrates (of which 17g sugars), 19g fat (of which 4g saturates), 11g fibre and 1.5g salt.
- 500g/1lb 2oz carrots, peeled and quartered lengthways
- 500g/1lb 2oz parsnips, peeled and quartered lengthways
- 1 red onion, thickly sliced
- 2 tbsp olive oil
- 1 tbsp butter or dairy-free spread
- 5cm/2in piece fresh root ginger, peeled and grated
- 1 clementine, grated zest and juice
- 6 cardamom pods, bashed
- 3 garlic cloves, unpeeled and bashed
- large handful fresh lemon thyme
- 40g/1½oz flaked almonds
- 1 tbsp extra virgin olive oil
- ½ lemon, juice only
- 1 tsp sea salt flakes
- freshly ground black pepper, to taste
Preheat the oven to 220C/200C Fan/Gas 7.
Tip the carrots, parsnips and onion into a roasting tin large enough to hold everything in one layer. Toss with the olive oil, butter (or vegan spread), ginger, clementine zest, cardamom, garlic and the salt. Scatter with the lemon thyme and some black pepper. Roast for 40 minutes.
Scatter over the flaked almonds and bake for 5 minutes, or until just toasted.
Dress with extra virgin olive oil, clementine and lemon juice, taste and add more salt if needed. Serve hot, with hot couscous and yoghurt.
To make it vegan, use dairy-free spread instead of butter. If you’re not dairy free, you can add crumbled feta or goats’ cheese before serving.