Roasted Parsnips with Cinnamon & Coriander

The cooking method and the spices play up parsnips’ sweetness, counterbalanced by last-minute additions of lemon juice and chopped fresh cilantro, which add brightness. If cilantro isn’t to your liking, use parsley.

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  1-1/2 lb. parsnips (about 10 medium)
  
  


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  1/4 cup extra-virgin olive oil
  
  


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  1/2 tsp. ground cumin
  
  


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  1/2 tsp. ground coriander
  
  


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  1/2 tsp. sweet paprika (or a mix of mostly sweet and some hot)
  
  


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  1/2 tsp. kosher salt; more to taste
  
  


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  1/4 tsp. ground cinnamon
  
  


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  2 Tbs. chopped fresh cilantro
  
  


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  2 tsp. fresh lemon juice
  
  

Position a rack in the center of the oven and heat the oven to 375°F. Peel the parsnips and cut each into 1-inch pieces crosswise, then cut the thicker pieces into halves or quarters to get chunks of roughly equal size. (Don’t try to match the skinny tail-end pieces.) If the core seems tough or pithy, cut it out. You’ll have about 4 cups.

Arrange the parsnips in a single layer in a 9x13-inch baking dish. Drizzle with the olive oil and toss to coat evenly. Combine the cumin, coriander, paprika, salt, and cinnamon in a small bowl and stir to mix. Sprinkle the spices evenly over the parsnips and toss until the parsnips are well coated.

Roast until completely tender and lightly browned on the edges, 35 to 45 min., stirring once or twice during cooking. Sprinkle with the cilantro and lemon juice and toss well. Taste and adjust the seasoning if necessary before serving.