Serves: 4-6 as a side dish
Prep time: 10 minutes / Cook time: 1 hour
INGREDIENTS
1⁄4 cup olive oil
2 tablespoons freshly squeezed lemon juice 1⁄4 cup honey
1 teaspoon cumin seeds
4 pears, cored and quartered
4 parsnips, topped and halved lengthwise salt and freshly ground black pepper
1⁄2 cup pumpkin seeds
METHOD
Heat the oven to 200°C and line a large baking dish with baking paper.
Put the oil, lemon juice, honey and cumin seeds in a large bowl and stir well. Add the pears and parsnips, using your hands to make sure they are well covered in the oil mixture.
Spread the pears and parsnips over the prepared tray, reserving a little of the oil mixture. Season with salt and pepper and bake for 45 minutes, basting after 25 minutes.
After the 45 minutes, add the pumpkin seeds to the reserved oil and toss to coat, then add to the tray. Bake for another 10-15 minutes, until the seeds are golden (be careful that they don't burn).
Transfer everything to a serving dish and serve hot or at room temperature.
Recipe from Homecooked by Lucy Corry.
Published by Penguin Group New Zealand, 2021. Hardcover, $55.
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