Roasted Parsnips with Coriander and Lemon
Ingredients
3 lbs parsnips
1/2 tsp coriander seed
1/4 tsp chili flake
1 lemon, zest and juice
1/4 cup olive oil
10 sprigs parsley, chopped or leaves left whole (optional)
Method
- Heat oven to 350F
- Scrub or peel the parsnips and cut into 2" long chunks
- Toss with a glug of oil, salt and pepper then roast until tender (about 35-40 minutes)
- In a dry frying pan toast the coriander seed and chili flake until fragrant and the coriander seeds start to pop
- Remove from the heat and combine with the lemon zest, juice, and olive oil
- Transfer the cooked parsnips to a serving platter, drizzle liberally with the spiced oil
- Top with the parsley if using
