Spiced roast parsnips with cumin and coriander

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Spiced parsnips are a winter staple

I’ve always loved how parsnips can carry bold flavours without losing their own personality. Their sweetness deepens when roasted, and when you add cumin and coriander, they take on a gentle warmth that feels perfect for cold evenings. These spices don’t overwhelm — they bring a subtle smokiness and citrus lift that makes the parsnips taste brighter, almost exotic, while still being comforting.

This recipe has become one of my favourites to serve alongside lamb or chicken, but I’ve also been known to eat them straight from the tray as a snack. If you’re curious about other ways to roast parsnips, you can find plenty of inspiration in our 7 best roasted parsnip recipes, where I’ve collected my go-to dishes.

How cumin and coriander transform parsnips

Cumin has a deep, earthy note that balances the sweetness of parsnips, while coriander adds freshness that keeps things from feeling heavy. Together, they bring out a warmth that feels almost festive without leaning into strong chilli heat. I like to toast the spices lightly before tossing them with oil and the parsnips, which helps unlock their fragrance and gives the whole dish a richer, deeper flavour.

This dish first came about when I was experimenting with spice blends during January, when root vegetables are at their peak. If you’d like to dig into more seasonal context and tips, the seasonal guide to when parsnips are at their best is a helpful read.

Ingredients (serves 4)

• 750 g parsnips, peeled and cut into batons
• 3 tbsp olive oil
• 1 tsp ground cumin
• 1 tsp ground coriander
• ½ tsp smoked paprika
• Sea salt, to taste
• Black pepper, freshly ground
• Small handful fresh coriander, chopped, to finish

How to make Spiced roast parsnips with cumin and coriander

Step 1: Prep the oven and tray

Preheat the oven to 200°C (fan 180°C) and place a large tray inside to heat.

Step 2: Season the parsnips

Peel the parsnips and cut into batons. In a bowl, mix olive oil with cumin, coriander, smoked paprika, sea salt and pepper. Toss the parsnips until they’re coated all over.

Step 3: Roast until golden

Tip the seasoned parsnips onto the hot tray and spread them in a single layer. Roast for 30 minutes, turning halfway, until crisp on the edges and soft in the centre. Sprinkle with fresh coriander before serving.

Wine and beer pairings

These spiced parsnips pair beautifully with a Riesling. Its touch of sweetness offsets the cumin while highlighting the parsnips’ caramel notes. For something fuller, a Grenache works well, bringing berry fruit and a little spice of its own.

When it comes to beer, I’d go with a wheat beer — light, citrusy, and refreshing against the warm spices. A session IPA also fits nicely, offering gentle hops without overpowering the sweetness of the parsnips.

Frequently asked questions about roast parsnips

Tips for success

Make sure you don’t skimp on the oil. The spices need a little fat to bloom and coat the parsnips properly, otherwise they’ll taste dusty. Toasting the cumin and coriander in a dry pan for a minute before mixing them into the oil really makes a difference to the final flavour.

Storage and reheating

Store leftovers in an airtight container in the fridge for up to three days. Reheat in a 190°C oven until hot and crispy. They can also be eaten cold in wraps or salads.

Ingredient notes and alternatives

If you don’t have ground coriander, caraway seeds make a decent substitute with their citrusy edge. Smoked paprika adds depth but can be swapped for sweet paprika if you prefer something milder. Fresh coriander isn’t essential but does brighten the dish at the end.