WHAT WILL I NEED:
1 x Bunch of Baby Carrots peeled
2 x Parsnips peeled
Lighthouse Olive Oil
Adelia Pistachio Dukkah
2 cloves of Garlic crushed
Pepper
Baking Tray
Pre-heat your oven to 190 degrees celcius. Keep your baby carrots whole and spread out on the baking tray. Cut your parsnips into pieces that are a similar length and width to the baby carrots. Add the parsnips to the tray and coat with a generous amount of Lighthouse Olive Oil, mix in the crushed garlic cloves. Sprinkle 3 table spoons of Adelia Pistachio Dukkah onto the oil coated vegetables and roast for 30 minutes or until lightly brown on the outside. Take out of the oven sprinkle another table spoon of Dukkah on the top for some extra crunch. Serve warm or cooled with your Christmas feast. You could add some roughly chopped fresh parsley or dill for that extra bit of flavour and colour.
TIPS:
Its a personal choice if you want to leave the carrot tops on for the rustic look or cut off. This recipe works great with any mix of roast vegetables.
