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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

Rose Harissa

Rose Harissa

Spicy, sultry Rose Harissa is one of our best sellers, famous in restaurant and domestic kitchens all over the UK.

Romeo Extra Virgin Olive Oil

Romeo Extra Virgin Olive Oil

Cornicabra olives give this oil its characteristic fruitiness and robust finish

Pitted Cuquillo Niçoise

Pitted Cuquillo Niçoise

With an aromatic flesh and bitter skin, this olive is perfect in a Niçoise salad. Storage condition: chilled

Organic Pons

Organic Pons

Organic, single estate oil with gentle grass aromas and a creamy, peppery finish

12 Year Old Traditional Balsamic

12 Year Old Traditional Balsamic

It takes half a generation to produce 100ml of this intense, viscous, woody, fruity, vinegar with an incredible longevity of flavour

Cardinale Extra Virgin Olive Oil

Cardinale Extra Virgin Olive Oil

Complex, powerful, delicious. Single varietal, filtered Extra Virgin Olive Oil from Puglia, Southern Italy.

Cabernet Sauvignon Vinegar

Cabernet Sauvignon Vinegar

Crisp dry wine vinegar - try it in a shallot vinaigrette to serve with seafood

Merlot Vinegar

Merlot Vinegar

Single varietal premium red wine vinegar, which is blended with grape juice for a bolder flavour

Italian Olive Mix

Italian Olive Mix

Nocellara, Bella di cerignola, Giarraffa & Nostraline - an olive mix of great pedigree Storage condition: chilled

Kalamata

Kalamata

Rich and fruity purple olives from the Peloponnese region of Greece. Storage condition: chilled

Taggiasca 3kg

Taggiasca 3kg

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

Extra Virgin Garlic Infused Oil

Extra Virgin Garlic Infused Oil

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