Carrot and parsnip dhal
Show your leftover roast veggies some love and use them to top a nourishing bowl of spiced tarka dhal. This makes an easy vegan dinner for four
Roast carrots and parsnips
- Preparation and cooking time
- Prep:
- Cook:
- Easy
- 4 as a side
Skip to ingredients
- 500g parsnipspeeled and quartered lengthways
- 500g carrotspeeled and halved lengthways
- 2 tbsp vegetable oil
- 1 tbsp honeyplus extra to serve
- 2 sprigs of rosemaryleaves picked
Nutrition: per serving
- kcal213
- fat7.4g
- saturates0.7g
- carbs28.5g
- sugars19.7g
- fibre10.8g
- protein2.8g
- salt0.1g
Method
step 1
Heat the oven to 200C/180C fan/gas 6. Put the parsnips and carrots (making sure they’re all cut to a similar size) onto a large baking sheet and drizzle over the oil, honey, rosemary leaves and a sprinkle of sea salt. Toss to coat everything.
step 2
Roast for 40-50 mins, tossing halfway through so they cook evenly and are golden. To serve, finish with an extra drizzle of honey and a sprinkling of flaky sea salt.
