Recipe courtesy of Food Network Kitchen
Save Recipe Print
Spiced Root Vegetables with Pumpkin Seeds
Total:
1 hr
Active:
20 min
Yield:
6 to 8 servings
Level:
Easy
Total:
1 hr
Active:
20 min
Yield:
6 to 8 servings
Level:
Easy

Ingredients

Directions

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.

Photograph by Ryan Dausch

My Private Notes

Add a Note
Get the Recipe

No-Churn Watermelon Ice Cream Slices

Cool off with a slice of this incredible treat.

IDEAS YOU'LL LOVE

Smashed Root Vegetables

Recipe courtesy of Giada De Laurentiis

Whipped Root Vegetables

Recipe courtesy of Michael Symon

Roasted Root Vegetable Medley

Recipe courtesy of Wolfgang Puck

Root Vegetable Mash with Thyme Brown Butter

Recipe courtesy of Nancy Fuller

Vegetable Tian

Recipe courtesy of Ina Garten

Browse Reviews By Keyword

          Latest Stories