Directions:
- Preheat the oven to 400F.
- Mix cumin, coriander, pepper and chillies with the oil and butter.
- Peel the potatoes, carrots and parsnips and cut into chunks, or halve lengthways.
- Put in a roasting tin large enough to take them in a single layer.
- Pour the spice mixture over the vegetables and toss everything together until well coated.
- Roast for about 1 hour until golden and crisp, turning the vegetables a couple of times during cooking so they brown evenly.
- Sprinkle with sea salt and serve.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 254.81 Kcal (1067 kJ) | ||
| Calories from fat | 99.7 Kcal | ||
| % Daily Value* | |||
| Total Fat | 11.08g | 17% | |
|---|---|---|---|
| Cholesterol | 10.16mg | 3% | |
| Sodium | 110.93mg | 5% | |
| Potassium | 821.57mg | 17% | |
| Total Carbs | 37.41g | 12% | |
| Sugars | 10.65g | 43% | |
| Dietary Fiber | 8.76g | 35% | |
| Protein | 3.38g | 7% | |
| Vitamin C | 20.1mg | 33% | |
| Vitamin A | 1.6mg | 52% | |
| Iron | 2.2mg | 12% | |
| Calcium | 89.9mg | 9% | |
| Amount Per 100 g | |||
| Calories | 105.91 Kcal (443 kJ) | ||
| Calories from fat | 41.44 Kcal | ||
| % Daily Value* | |||
| Total Fat | 4.6g | 17% | |
|---|---|---|---|
| Cholesterol | 4.22mg | 3% | |
| Sodium | 46.11mg | 5% | |
| Potassium | 341.48mg | 17% | |
| Total Carbs | 15.55g | 12% | |
| Sugars | 4.43g | 43% | |
| Dietary Fiber | 3.64g | 35% | |
| Protein | 1.4g | 7% | |
| Vitamin C | 8.4mg | 33% | |
| Vitamin A | 0.6mg | 52% | |
| Iron | 0.9mg | 12% | |
| Calcium | 37.3mg | 9% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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