1.0 – 1 reviews • Gluten Free
| Level: |
Easy |
| Total: |
1 hr |
| Active: |
20 min |
| Yield: |
6 to 8 servings |
Ingredients
- 2 teaspoons coriander seeds
- 2 teaspoons cumin seeds
- 1 pound parsnips, peeled, trimmed and halved or quartered lengthwise
- 1 pound turnips, peeled, halved and cut into small wedges
- 1/2 celery root (about 1 pound), peeled and cut into 3/4-inch pieces
- 1/4 cup extra-virgin olive oil
- 3 cloves garlic, grated
- 1 teaspoon paprika
- Kosher salt and freshly ground pepper
- 1/4 cup unsalted pepitas (green pumpkin seeds)
- Flaky sea salt
- Chopped fresh cilantro, for topping
Instructions
- Preheat the oven to 425 degrees F. Coarsely grind the coriander and cumin seeds in a spice grinder (or crush with the bottom of a skillet). Combine the parsnips, turnips, celery root, olive oil, garlic, ground spices, paprika, 1 1/2 teaspoons kosher salt and a few grinds of pepper in a large bowl; toss to coat. Divide the vegetables between 2 rimmed baking sheets and spread in an even layer. Roast until lightly browned around the edges, about 30 minutes.
- Sprinkle the vegetables with the pepitas and gently stir. Continue to roast until the vegetables are tender and the pepitas are lightly toasted, about 15 more minutes. Transfer to a serving dish. Sprinkle with sea salt and cilantro.
Nutrition Facts
| Serving Size |
1 of 8 servings |
| Calories |
169 |
| Total Fat |
9 g |
| Saturated Fat |
1 g |
| Carbohydrates |
20 g |
| Dietary Fiber |
5 g |
| Sugar |
6 g |
| Protein |
3 g |
| Cholesterol |
0 mg |
| Sodium |
432 mg |