Roasted roots with fruit and nuts
Serves: 6
Prep time: 10 minsTotal time: 
Recipe photograph by Kris Kirkham
Roasted roots with fruit and nuts
Spruce up roasted veggies with a scattering of festive cranberries and crunchy chopped pistachios. Use whatever dried fruit and nuts you have to hand – figs, apricots, almonds and hazelnuts all work
Serves: 6
Prep time: 10 minsTotal time: 
See more recipes
Nutritional information (per serving)
Calories
221Kcal
Fat
9gr
Saturates
1gr
Carbs
28gr
Sugars
21gr
Fibre
7gr
Protein
4gr
Salt
0.1gr
Sarah Akhurst
Our Food Director Sarah is a food obsessive, and spends most of her time scoping out the latest food trends, experimenting in her own kitchen, or making her family wait to eat while she photographs every dinner she makes for the 'gram! A complete Middle Eastern food junkie, she is never far from a good shawarma marinade, a pinch of Aleppo chilli or a sprig of dill
See more of Sarah Akhurst’s recipes
Sarah Akhurst
Our Food Director Sarah is a food obsessive, and spends most of her time scoping out the latest food trends, experimenting in her own kitchen, or making her family wait to eat while she photographs every dinner she makes for the 'gram! A complete Middle Eastern food junkie, she is never far from a good shawarma marinade, a pinch of Aleppo chilli or a sprig of dill
See more of Sarah Akhurst’s recipes
Ingredients
- 500g parsnips
- 500g carrots
- 2 tbsp rapeseed oil
- juice of 1 and zest of ½ large orange
- 50g dried cranberries
- 50g honey
- 2 rosemary sprigs, leaves roughly chopped
- 50g pistachio kernels, chopped
Step by step
- Preheat the oven to 200°C, fan 180°C, gas 6. Cut the parsnips and carrots into chunky wedges, add to a roasting tin and drizzle with the oil. Season and roast for 30 minutes.
- Meanwhile, put the orange juice in a pan with the dried cranberries. Bring to a simmer and then leave the cranberries to plump up in the orange juice, off the heat.
- Give the honey a quick blast in the microwave to make it runny and then stir through the orange zest and the chopped rosemary. Remove the vegetables from the oven and pour over the honey. Stir well to coat and then return to the oven for 10 minutes, until the vegetables are caramelised. Tip in the cranberries and any residual orange juice then toss through the pistachios. Transfer to a warmed serving dish and serve immediately.
