Prep Notes
Yields
4 Servings
Ingredients
Carrots, peeled and cut into sticks
Parsnips, peeled and cut into sticks
1 tsp Cumin, ground
1 tsp Coriander, ground
1 tsp Cayanne pepper
2 T Smoked Paprika
2 tsp Ginger, grated
1 clove Garlic, grated
2 tsp Salt
2 tsp Black Pepper, ground
1/4 c Olive Oil or Coconut Oil
1/4 c Lemon Juice
1 Scallion, sliced thinly
2 tbsps. Cilantro, chopped
1/2 c Kalamata Olive, sliced
Directions
Preheat oven to 425 degrees. Line a baking sheet with parchment paper or aluminum foil. In a medium bowl, combine all dry spices, ginger, garlic, olive oil, lemon, salt and pepper. Whisk to form a dressing. Toss the chopped carrots and parsnips into the dressing and lay flat on the lined baking sheet. Cook for 45 minutes, stirring occasionally, or until they are golden brown. Once they are finished baking, toss with fresh cilantro and thinly sliced scallions.
