Oven Roasted Carrots And Parsnips

Prep Time: 10 mins
Cook Time: 35 mins

Mise en Place

  • URB’N Garlic/OG Ghee - ⅓ cup 
  • Cumin seeds - 1 tsp 
  • Cracked black pepper - 2 tsp
  • Paprika - 1 tsp
  • Ginger - 2cm piece, finely grated (microplane works best)
  • Honey - 1 tbsp
  • Sea Salt
  • Parsnips 300g, halved or quartered lengthways
  • Carrots 200g, small/medium halved lengthways
  • Turnips 250g, halved or quartered
  • Garlic 2 cloves, sliced thin (if using OG Ghee, not required for URB’N Garlic)
  • Shallots - 2, halved lengthways
  • Your favourite herbs (we like chives and parsley)
  • Natural yogurt/sour cream, to serve (optional)


  1. Heat the ghee in a heavy-bottomed pan on low heat until completely melted.
  2. Remove from the heat and allow to cool a little. 
  3. Heat the oven to 200°C (400F). Mix ghee, cumin, coriander, paprika, ginger, honey and salt in a large bowl 
  4. Put the vegetables in a large roasting tray, pour into bowl with marinade and toss well. Cover tightly with foil and roast for 20 minutes.
  5. Remove the foil and roast for another 25 minutes or until the veg are cooked and slightly caramelized. You can also use the broiler here to get some light charring. 
  6. Finish with a blob of yogurt/sour cream, and chopped herbs on top.