• 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 645kj 154kcal 8%
  • Fat 7.7g 11%
  • Saturates 1.1g 6%
  • Sugars 9.7g 11%
  • Salt 0.06g 1%

% of the Reference Intakes

Typical values per 100g: Energy 435kj/104kcal

Each serving provides

16.1g carbohydrate 4.6g fibre 2.1g protein

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