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)


  1. Heat oven to 350F
  2. Scrub or peel the parsnips and cut into 2" long chunks
  3. Toss with a glug of oil, salt and pepper then roast until tender (about 35-40 minutes)
  4. In a dry frying pan toast the coriander seed and chili flake until fragrant and the coriander seeds start to pop
  5. Remove from the heat and combine with the lemon zest, juice, and olive oil
  6. Transfer the cooked parsnips to a serving platter, drizzle liberally with the spiced oil
  7. Top with the parsley if using