Cumin-roasted winter veg with lemon butter

Name: Cumin-roasted winter veg with lemon butter
Yield: Serves 6
Cuisine: British recipes
Ingredients: 6 small carrots; 6 small turnips, halved if large; 225g celeriac, cut into large chunks; 2 red-skinned potatoes, such as Desirée, cut into large chunks; 1 large onion, cut into wedges; 4 tbsp olive oil; 2 tsp cumin seeds, lightly crushed; For the parsley and lemon butter; 75g unsalted butter, softened; Large handful chopped fresh parsley; Finely grated zest of 1 lemon, plus 2 tbsp lemon juice

Published: 31 Oct 06
Updated: 18 Mar 24

Test kitchen approved

Winter vegetables make a wonderful side dish for a roast. Serve this easy recipe alongside roast meat or poultry,

Serves 6
Hands on time 25 mins, 40 mins oven time, plus chilling

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Ingredients

6 small carrots
6 small turnips, halved if large
225g celeriac, cut into large chunks
2 red-skinned potatoes, such as Desirée, cut into large chunks
1 large onion, cut into wedges
4 tbsp olive oil
2 tsp cumin seeds, lightly crushed

For the parsley and lemon butter

75g unsalted butter, softened
Large handful chopped fresh parsley
Finely grated zest of 1 lemon, plus 2 tbsp lemon juice

Method

Preheat the oven to 220°C/fan200°C/gas 7. Put all the vegetables into a large roasting tin, drizzle with the oil, sprinkle with the cumin and season to taste. Mix together, then roast for about 40 minutes, turning halfway through, until tender and turning golden.
Meanwhile, combine the butter, parsley, lemon zest and juice. Season. Wrap in cling film and chill until firm.
Put the roasted vegetables into a large serving bowl. Cut the butter into chunks and place on top of the vegetables to melt.

Recipe from November 2006 Issue

Nutrition

Nutrition: per serving

Calories: 269kcals
Fat: 18.8g (7.9g saturated)
Protein: 3.8g
Carbohydrates: 23.8g (11.2g sugars)
Salt: 0.2g

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