Middle-eastern roasted pumpkin, carrot and parsnip
900g pumpkin, unpeeled and sliced thinly
1 tablespoon olive oil
4 large carrots, halved, sliced thickly
2 large parsnips, chopped coarsely
1/3 cup firmly packed fresh flat leaf parsely leaves
1/4 cup roasted pine nuts
Spice paste
2 cloves garlic, quartered
1 teaspoon cumin seeds
1 teaspoon coriander seeds
1/2
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