Ireland

Apricot Roasted Carrots & Parsnips


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Apricot Roasted Carrots & Parsnips

Background

Vegetables were cultivated in Ireland starting around the 8th century with two of the main vegetables being carrots and parsnips. It would take another 900 years and the coming of the English before extensive gardens and orchards became the norm.

Recipe

This recipe, from Rachel Allen's cookbook, takes these simple tap-root vegetables and dresses them up with apricot.  Scroll down for more information on her book.

Prep:  15 min

Cook:  45 min

Total:  1 hr

Servings:  4-6

Oven:  400°

INGREDIENTS 

1lb small carrots

1lb small parsnips

3T extra virgin olive oil

1t cumin seeds

Salt & Pepper to Taste

2T apricot jam

2t fresh lemon juice

1T chopped fresh cilantro (optional)




TO MAKE:

  • Preheat oven to 400°.
  • Slice the root vegetables an combine with olive oil
  • Add cumin seeds and salt & pepper; mix so root vegetables are coated
  • Spread on baking sheet and roast for 30-35 minutes tossing occasionally
  • Meanwhile - Combine apricot jam and lemon juice in sauce pan and cook a few minutes until sauce is combined and runny.
  • Pour apricot sauce over roasted vegetables, tossing to combine
  • Continue to roast another 10 minutes.
  • Remove from oven, add chopped cilantro just before serving (optional).

Step-by-Step

Preheat oven to 400°. Chop root vegetables and place on baking sheet.

Toss with olive oil, cumin, and salt & pepper to taste.  Bake 30-35 minutes initially, stirring/flipping occasionally.

Meanwhile, combine apricot jam and lemon juice, heating until smooth and runny.  Pour over roasted vegetables until coated, then bake an additional 10 minutes.  Spread chopped cilantro over prior to serving (optional)

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Recipe from Rachel Allen - Irish Family Food

Pg. 155

We are not affiliated with this author or publisher in any way.


Published by Harper Collins

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