Spiced roast parsnips with cumin and coriander

Golden roasted parsnips coated in cumin, coriander and paprika for a warmly spiced twist. Crisp on the edges and soft inside, this easy recipe works beautifully with Sunday roasts, curries or even as a snack. Ready in under 40 minutes, they’re a versatile, flavourful side dish you’ll want again and again.

Course dinner, Main Course, Side Dish

Cuisine British, European

Diet Vegetarian

Keyword autumn, roast parsnips, Roasted, roasted vegetables, Winter

Prep Time 10

Cook Time 30

Servings Servings

Calories 195

Author Spooning & Forking

Ingredients

750 g Parsnips peeled and cut into batons
3 tbsp Olive oil
1 tsp Cumin ground
1 tsp Coriander ground
½ tsp Smoked paprika
Sea salt to taste
Black pepper freshly ground
1 handful Fresh coriander Chopped. to finish and garnish

Instructions

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

Nutrition