[You can also add squash and red pepper but it works very well with just carrots and parsnips]
Garlic (fresh or ground]
Salt and pepper
Cut and prepare the carrots and parsnips into uneven wedge/chunks about 1 – 2 inches
Par boil the veg so as they are soft but with a little bit of resistance – you will finish them in the oven
Cut and slice the onion into large uneven chunks – you actually break it up into layers and cut the layers
Put a shallow dish of a decent amount of olive oil into an oven and heat until it is piping hot
The spice mix:
While that is happening you can prepare the spice mix
Add two teaspoons of ground coriander and ground cumin to a dish/mixing bowl (I use a mug at times)
Add two teaspoons of brown sugar (light or medium rather than muscovado)
Zest a large orange and add that to the mix
Add a couple of grinds of salt and pepper from a grinder
Crush and mince one garlic clove or add half a teaspoon of dried garlic
Mix all of this together and set to one side
The smell should be fantastic
Back to the veg:
Drain the parsnips and carrots very well – there should be no moisture as it will cool down the oil
Take the tray of oil out out of the oven and if you can place it over a ring of the hob turned up high so as the veg sizzle when they hit it. Then add the onion and mix around – all the time getting a good sizzle.
Finally add the mix of spices and seasoning and give it a good mix around.
The smell at this stage should be of pungent orange and garlic and spices.
Get the mix back into a hot oven and bake until the veg are all soft and caramelised and gorgeous. I always give it about 25-30 minutes.
Serve with your Christmas turkey for a real heart warming taste of seasonal sumptuousness. For an even better effect, bring to the table straight from the oven and let people help themselves to large dollops.
For larger gatherings you will have to increase the amount of veg and also adjust the spices accordingly. This is also great with roast chicken and roast beef all year round.