Indian-Spiced Roast Potatoes and Parsnips

Ingredients

• 1 tablespoon chili oil
• 2 teaspoons brown mustard seeds
• 1 teaspoon coriander seeds
• 1/2 teaspoon ground cumin
• 1/4 teaspoon garam masala
• 1 tablespoon olive oil
• 1/2 teaspoon salt
• 1/4 teaspoon sugar
• 1 1/2 pounds Yukon gold potatoes, cut into 1/2-inch-thick slices
• 1/2 pound parsnips, cut into 1/2-inch-thick diagonal slices
• Cooking spray
• 2 tablespoons chopped fresh cilantro

Preparation

1. 1. Preheat oven to 450°.
2. 2. Combine chili oil, mustard seeds, and coriander seeds in a small nonstick skillet over medium-high heat. Cover and cook 2 minutes or until seeds begin to pop, shaking pan occasionally. Remove from heat; let stand, covered, 1 minute. Stir in cumin and garam masala.
3. 3. Combine spice mixture, olive oil, and next 4 ingredients (through parsnips) in a roasting pan coated with cooking spray; toss to coat. Bake at 450° for 20 minutes or until vegetables are tender, turning vegetables after 10 minutes. Sprinkle vegetable mixture with cilantro; toss.