Packed with flavour and all in one baking tray, this carrot and parsnip traybake can make a perfect weeknight meal or simple side for a special meal.
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
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.
2. 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.
3. Scatter over the flaked almonds and bake for 5 minutes, or until just toasted.
4. Dress with extra virgin olive oil, clementine and lemon juice, taste and add more salt if needed.
All the best Jan