Roast
Carrots, Peppers and Parsnips with Cumin
Simply preheat the oven to 200°C/fan oven
180°C/Gas Mark 6.
Scrub some carrots and parsnips (no need to peel) and slice
them lengthways into quarters.
Add a couple of sliced red peppers and tip into
a roasting tin.
Spray with low fat cooking spray and sprinkle with 1 tsp cumin
seeds. Season, then roast for 30-35 minutes, or until the vegetables are
tender.
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