Spiced Root Vegetables with Pumpkin Seeds
- Level: Easy
- Yield: 6 to 8 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 8 servings
- Calories
- 169
- Total Fat
- 9
- Saturated Fat
- 1
- Carbohydrates
- 20
- Dietary Fiber
- 5
- Sugar
- 6
- Protein
- 3
- Cholesterol
- 0
- Sodium
- 432
- Total: 1 hr
- Active: 20 min
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
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.