By Prue Leith
The thing that makes this combination unusual is the dukkah, a dried herb and spice mix widely available in supermarkets. Dukkahs vary, but most contain hazelnuts (so if cooking for an allergy sufferer, check the ingredients carefully), cumin, coriander and sesame. I add fresh thyme and mint if I have any.
Cut the parsnips and carrots in half lengthways and then cut each half into three. Place in a roasting tin and sprinkle over the sunflower oil, dukkah and salt.