Provided by Food Network Kitchen
Categories side-dish
Time 1h
Yield 6 to 8 servings
Number Of Ingredients 12
Steps:
- 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.
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