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How To Cook Roast Carrots and Parsnips with Curried Granola

How To Cook Roast Carrots and Parsnips with Curried Granola

By Jeff Baker

"Having begun his career in a professional kitchen in 1983, Jeff Baker has since cooked for the Queen, and worked alongside some of the world’s top chefs, such..."

A great Christmas side dish to pair alongside your roast turkey. Keep any leftover granola for a light and tasty snack!

Method for the Granola:

  1. Preheat oven to 140°c fan assisted or 160°c without a fan (gas 3).
  2. In a bowl mix together the lime zest (and juice), honey and rapeseed oil, then add the spices, a pinch of sea salt, then mix the dry granola ingredients to thoroughly coat.
  3. Spread onto a baking tray and bake in the oven for 40 minutes turning a couple of times. Remove from oven and leave to cool.

(Keep an eye on the granola for the final stage of cooking as it can burn easily!)

Method for the Vegetables:

  1. Preheat oven to 180°c fan assisted or 200°c without a fan (gas 6).
  2. Toss the vegetables in the schmaltz or rapeseed oil and sprinkle with sea salt, then place onto a roasting tray and roast for 40 minutes until sweet and tender turning after 20 minutes.
  3. Scatter over the granola and chopped fresh coriander.

Serving suggestion:

  • A great addition to roast Christmas turkey. Drizzle over natural yoghurt to enrichen the sweet veg and spicy granola.

Note: The granola can be made in advance and any leftovers make for a great snack.

  • The Ingredients
  • For the Granola:
  • • 75ml honey
  • • 75ml rapeseed or olive oil
  • • Zest & juice of 1 lime
  • • 3 tsp. curry powder
  • • 1 tsp. fennel seeds
  • • 1 tsp. cumin seeds
  • • 1 tsp. Sea salt
  • • 150g giant rolled oats
  • • 100g sliced almonds
  • • 100g golden raisins
  • • 50g pumpkin seeds
  • For the Vegetables:
  • • 400g finger carrots (peeled & cut lengthways)
  • • 400g parsnips (peeled & cut lengthways)
  • • 2 tbls. Schmaltz or rapeseed oil
  • • Sea salt to taste
  • • Bunch chopped coriander

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