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Ingredients

  • 500g butternut squash, peeled and cut into wedges

  • 8 parsnips, peeled, quartered lengthways and cores removed
  • 8 orange or purple carrots, peeled and halved or quartered lengthways
  • 8 turnips, small and halved

  • olive oil
  • 2-3 tsp  cumin seeds
  • 3-4 tbsp pomegranate molasses

Method

  • STEP 1

    Heat the oven to 220C/fan 200C/gas 7. Toss the veg in olive oil, then arrange on a large non-stick baking tray. Scatter over sea salt and the cumin seeds.

  • STEP 2

    Roast for 30-40 minutes until tender. Drizzle over the pomegranate molasses before serving.

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