Christmas trimmings, sides and sauces · British recipes

Cumin-roasted winter veg with lemon butter

Name: Cumin-roasted winter veg with lemon butter
Yield: Serves 6
Ingredients: 6 small carrots; 6 small turnips, halved if large; 225g celeriac, cut into large chunks; 2 red-skinned potatoes, such as Desirée, cut into large chunks; 1 large onion, cut into wedges; 4 tbsp olive oil; 2 tsp cumin seeds, lightly crushed; 75g unsalted butter, softened; Large handful chopped fresh parsley; Finely grated zest of 1 lemon, plus 2 tbsp lemon juice

Winter vegetables make a wonderful side dish for a roast. Serve this easy recipe alongside roast meat or poultry,

Vegetarian

Serves6

DifficultyEasy

Method

Preheat the oven to 220°C/fan200°C/gas 7. Put all the vegetables into a large roasting tin, drizzle with the oil, sprinkle with the cumin and season to taste. Mix together, then roast for about 40 minutes, turning halfway through, until tender and turning golden.
Meanwhile, combine the butter, parsley, lemon zest and juice. Season. Wrap in cling film and chill until firm.
Put the roasted vegetables into a large serving bowl. Cut the butter into chunks and place on top of the vegetables to melt.

Nutrition

Per serving (Serves 6)
Calories	269kcals
Fat	18.8g (7.9g saturated)
Protein	3.8g
Carbohydrates	23.8g (11.2g sugars)

Cumin-roasted winter veg with lemon butter

Method

Nutrition

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