Roasted Parsnips with Cinnamon & Coriander

Roasted Parsnips with Cinnamon & Coriander
Photo by Scott Phillips


  • 2 Tbs. chopped fresh cilantro
  • ½ tsp. kosher salt; more to taste
  • 2 tsp. fresh lemon juice
  • ½ tsp. ground coriander
  • ¼ cup extra-virgin olive oil
  • ½ tsp. sweet paprika (or a mix of mostly sweet and some hot)
  • 1-½ lb. parsnips (about 10 medium)
  • + 2 more ingredients
    • ¼ tsp. ground cinnamon
    • ½ tsp. ground cumin

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 p...

View full recipe at Fine Cooking


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