peel the parsnips and carrots and cup them lengthwise.
parboil the parsnips for 5 min
preheat the oven at 220 degrees.
in a hot baking tray, pour some olive oil and put half a tsp of cumin seeds and put parsnips and carrots and a pinch of salt.
squeeze some maple syrup over the vegetables and mix them well.
roast in the oven for 30 min at 220 degrees.
After 30 mins take them out and serve warm. They are delicious even next day.
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