Spicy Root Vegetables with Pumpkin Seeds in the Oven

Ingredients:

• 2 tsp coriander seeds
• 2 teaspoons cumin seeds
• 450 g parsnips, peeled, trimmed and cut in half or quarters lengthwise
• 450 g turnips, peeled, cut in half and into small wedges
• Half a celery root (about 450 g), peeled and cut into 2 cm pieces.
• 1/4 cup extra-virgin olive oil
• 3 cloves garlic, grated
• 1 teaspoon paprika
• 1/4 cup unsalted, shelled pumpkin seeds
• Sea salt flakes

Preparation:

1. Preheat oven to 220°C. Coarsely grind coriander and cumin seeds in a spice grinder (or crush them in the bottom of a frying pan).
2. In a large bowl, combine the parsnips, turnips, celery root, olive oil, garlic, ground spices, paprika, 1.5 teaspoons coarse salt, and a few grinds of black pepper; toss to coat. Divide the vegetables between 2 rimmed baking sheets and spread them into an even layer. Roast until the edges are lightly browned, about 30 minutes.
3. Sprinkle the pumpkin seeds over the vegetables and toss gently. Continue roasting until the vegetables are tender and the seeds are lightly toasted, about 15 more minutes. Transfer to a serving platter. Sprinkle with sea salt and cilantro.