Roasted Spiced Parsnips and Carrots

Roasted Spiced Parsnips and CarrotsRecipe
Photo: Kate Sears; Styling: Gerri Williams for James Reps


Serves: 8

Cost per Serving:



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2 pounds carrots, cut into 4-inch-long pieces, thick pieces halved lengthwise
2 pounds parsnips, cut into 4-inch-long pieces, thick pieces halved lengthwise
2 tablespoons plus 1 tsp. canola oil
1 1/4 teaspoons cumin
Salt and pepper
1/2 teaspoon smoked paprika
1 tablespoon sugar
1/2 cup raw pumpkin seeds


Prep: 25 Minutes
Cook: 45 Minutes

1. Place racks in upper and lower thirds of oven and preheat to 425°F. Line two baking sheets with parchment.

2. In a large bowl, toss vegetables with 2 Tbsp. oil, 1 tsp. each cumin, salt and pepper until evenly coated. Transfer to baking sheets. Roast, rotating pans and tossing once halfway through cooking, until vegetables are tender and golden brown in spots, 40 to 45 minutes.

3. In a small bowl combine 1/4 tsp. cumin, smoked paprika, sugar and 1/4 tsp. each salt and pepper.

4. Warm 1 tsp. oil in a medium skillet over medium heat. Add pumpkin seeds and toss to coat. Cook, stirring constantly, until evenly toasted, 3 to 4 minutes. Add spice mixture to skillet and toss until coated and spices are toasted, about 30 seconds. Transfer pumpkin seeds to a flat plate to cool.

5. Transfer vegetables to a platter and sprinkle with pumpkin seeds. Serve warm or at room temperature.

Created date

September 2014

Nutritional Information

Calories 239
Fat 10 g
Satfat 1 g
Protein 5 g
Carbohydrate 34 g
Fiber 9 g
Cholesterol 0.0 mg
Sodium 166 mg