Instructions

1. Set he oven temperature to 180°C or use the lower shelf of a preheated oven when you're roasting a joint.
2. Mix the orange juice, pomegranate juice and olive oil. Add the cumin seeds, cinnamon and star anise. Set aside.
3. Peel then cut the carrots and parsnips into long chunks and arrange them in a baking dish. Pour over the marinade, season with salt & pepper, then toss well.
4. Bake in the oven for about 20-30 minutes until golden and tender. (At this point you can take the dish out of the oven and set aside - continue with recipe just before serving)
5. Brush the vegetables with some pomegranate molasses, then caramelize them in the oven or under the grill for 3-5 minutes.
6. Serve with coriander leaves and pomegranate seeds scattered on top.