• 200 g carrots
  • 200 g parsnips
  • 300 g butternut squash
  • 1 tsp cumin seeds
  • Grated zest of 1 lemon
  • 2 sprigs rosemary, leaves finely chopped
  • 2 tbsp olive oil


  1. 1

    Peel the carrots, parsnips and butternut squash and cut lengthways into 7–8cm pieces. Put in a large freezer bag with 1 tsp cumin seeds, the lemon zest, rosemary and olive oil. Shake together in the bag and chill overnight to marinate.

  2. 2

    When ready to cook, preheat the oven to 180°C, fan 160°C, gas 4. Tip into a roasting tin and cook for 30 mins or until golden and tender.

Nutritional Details

Each serving provides
  • Energy 1130kj 270kcal 14%
  • Fat 12.0g 17%
  • Saturates 1.8g 9%
  • Sugars 18.8g 21%
  • Salt 0.1g 2%

% of the Reference Intakes

Typical values per 100g: Energy 310kj/74kcal

Each serving provides

8.4g carbohydrate 10.5g fibre 4.4g protein

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