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Roast Carrots and Parsnips with Chemoula Soya Yoghurt, Dates, Sesame Seeds & Spices 3.jpg

Roast carrots and parsnips with whole spices, Chermoula soya yoghurt, sesame seeds and dates

Prep 15 minutesCooking 30 minutes4 people

Giving root vegetables like parsnips and carrots a good roasting brings out their natural sweetness and leaves them burnished with caramelised, sticky edges. Fragrant Chermoula, stirred through yoghurt, tempers the sugariness along with the strident whole spices that provide bursts of flavour, as well as crunch

recipe

30 minutes

Side Dish

Lunch Recipes

Middle Eastern

Vegetarian Recipes

Pastes

Oils

Side Dish

Easy

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Ingredients

3 or 4  each of carrots and parsnips, depending on size

4tbsp Early Harvest olive oil

¼ tsp salt

¼ tsp each of cumin, coriander, caraway and black mustard seeds

1tsp sesame seeds

300g soya yoghurt (or similar plain vegan yoghurt)

2 ½ tbsp Chermoula

100g dried dates (not medjool – they are too sweet), stones removed and chopped

Instructions

  1. Heat an oven to 180C. Wash the carrots and parsnips but don’t peel. Remove the tops then cut both into long chunky pieces. If the parsnips are quite big, the hard-inner core will also need to be cut out. Place in a bowl and cover with the olive oil, salt, spices, sesame seeds and mix so they are well coated. Place on a large baking tray lined with a piece of parchment paper and bake for 20 minutes. Remove from the oven, turn the carrots and parsnips over and bake for another 10 minutes.
  2. Whilst the vegetable are cooking, in a bowl combine the yoghurt and Chermoula and mix.
  3. Serve the carrots and parsnips whilst still hot, with the Chermoula yoghurt drizzled on top and the dates scattered all over.

Included in this Recipe

Chermoula

Chermoula

Fresh coriander and hand-picked parsley, blended with other traditional Mediterranean ingredients, including our Beldi preserved lemons, for a warm, intense flavour with a hint of citrus.

Balsamic Pearls

Balsamic Pearls

Tiny jelly-enclosed spheres of Balsamic vinegar that explode with flavour when you bite into them.

1.34 Balsamic Vinegar of Modena

1.34 Balsamic Vinegar of Modena

Sticky, sweet, beloved by Michelin star chefs, and a winner of 3 Great Taste stars

Black Olive Paste

Black Olive Paste

Black Douce olives crushed with oil Storage condition: chilled

Barley Couscous

Barley Couscous

Our nutty high fibre couscous that has been awarded a Great Taste star in 2012.

White Condimento of Modena

White Condimento of Modena

Grape must and white wine vinegar combine into a rich sweet and sour flavour

Early Harvest Arbequina Extra Virgin Olive Oil

Early Harvest Arbequina Extra Virgin Olive Oil

Single varietal, stone crushed, cold extracted, Extra Virgin Olive Oil made from the first Arbequina olives of the season.

Category 1 Saffron

Category 1 Saffron

With good saffron, a little goes a long way. Just a pinch, steeped in a little hot water, gives deep colour and flavour to soups and stews.

Smoked Chilli Jelly

Smoked Chilli Jelly

A winner of two Great Taste Stars. It gives cheese boards an edge, or alternatively melt it in a pan to fry a smokey, spicy flavour into seafood. Storage condition: chilled

Extra Virgin Garlic Infused Oil

Extra Virgin Garlic Infused Oil

Drizzle over grilled meat or vegetables... or add deep flavour to grains

Taggiasca 3kg

Taggiasca 3kg

Ancient Ligurian varietal with a mellow, creamy taste. Chilled Product

Botija

Botija

Extremely personable Peruvian table olive, with strong notes of plum. Storage condition: chilled