Name: Roasted carrots and parsnips with feta and sumac
Prep time: 10 min
Cook time: 40 min
Total time: 50 min
Yield: 4
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

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

Serves 4

Prep

10M

Cook

40M

Total

50M

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

1.Preheat the oven to 200°C.

2.Place 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.

3.Cook for 30-40 minutes until the vegetables are tender.

4.Serve the vegetables on a platter with the crumbled feta and top with chopped coriander leaves and a sprinkle of sea salt.

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

Note

Women's Weekly Food

Ingredients

Method

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