Roasted carrots and parsnips with feta and sumac
This recipe sees tender roasted carrots and parsnips paired with creamy feta and tart, lemony sumac. A deliciously easy side dish the whole family is sure to love
- 10 mins preparation
- 40 mins cooking
- Serves 4
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Ingredients
- 250 gram baby carrots
- 2 parsnips, chopped into sticks approximately 1cm diameter
- 3 tablespoon olive oil
- 2 teaspoon sumac
- 100 gram feta, crumbled
- 2 tablespoon chopped coriander
- sea salt
Method
- 1Preheat the oven to 200°C.
- 2Place the carrots and parsnips in a large roasting dish. Drizzle with oil and sprinkle with sumac. Toss to coat and then arrange in a single layer.
- 3Cook for 30-40 minutes until the vegetables are tender.
- 4Serve the vegetables on a platter with the crumbled feta and top with chopped coriander leaves and a sprinkle of sea salt.
Notes
- Lamb, fish or chicken are perfect accompaniments for this full-flavoured dish. - Per serve: Energy: 207kcal, 867kj Protein: 5.7g Fat: 16.2g Saturated fat: 5.3g Cholesterol: 17mg Carbohydrate: 6g Fibre: 3.7g Sodium: 314mg
