Spiced Root Vegetables with Pumpkin Seeds

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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