- 1 tsp cumin ground
- 1 tsp coriander ground
- salt to taste
- 1/4 tsp cayenne pepper
- black pepper to taste
- 1 tbsp olive oil
- 1 lb parsnips peeled and cut into thick rounds
- In a large bowl, whisk together cumin, coriander, salt, cayenne and black pepper and oil.
- Add parsnips and toss to coat. Spread parsnips in single layer on nonstick baking sheet. Cover loosely with foil and bake for 15 minutes.
- Remove foil and flip vegetables over. Bake, uncovered, for 15 to 20 minutes or until parsnips are tender and brown at the edges.
Recipe courtesy of Peak of the Market.