Cumin-roasted Sweet Vegetables

Name: Cumin-roasted Sweet Vegetables
Cuisine: British
Ingredients: 3 tablespoons olive oil; 1 small butternut squash, peeled, deseeded and cut into small, rough shapes; 1 small sweet potato, peeled and cut into small, rough shapes; 2 parsnips, peeled and cut into small, rough shapes; ½ teaspoon ground cumin; ½ teaspoon cumin seeds; Leaves from a few sprigs of thyme, chopped

Preparation info

Serves
2
adults and 2 small children

Difficulty
Easy

Appears in

Eat Up

By Mark Hix

Published 2000

About

Roasting vegetables gives an extra dimension to the sometimes bland flavours that boiling and steaming can produce. The vegetables suggested below can be replaced by your own favourites if you prefer.

Ingredients

3 tablespoons olive oil
1 small butternut squash, peeled, deseeded and cut into small, rough shapes
1 small

Europe
United Kingdom
Side dish
Vegan
Gluten-free

Method

Heat the olive oil in a large heavy frying pan, then add the vegetables and cook them over a high heat for a few minutes until lightly browned, turning them with a spoon. Stir in the cumin and thyme, then transfer to a roasting tray or, if the pan has a metal handle, put it straight into the oven. Cook for