Parsnips and carrots become sweet and soft when roasted, and harissa’s warm spices balance
their sweetness beautifully. The dish is best when the spices are freshly ground — you can use
a spice grinder, but it’s probably just as easy to use a mortar and pestle, if you have one. If
you’d like to use all parsnips or all carrots, go ahead — it’s great that way, too.
Leslie Brenner
Rated 4.3 stars by 3 users
Servings
4
Prep Time
15 minutes
Cook Time
45 minutes
Parsnips and carrots become sweet and soft when roasted, and harissa’s warm spices balance
their sweetness beautifully. The dish is best when the spices are freshly ground — you can use
a spice grinder, but it’s probably just as easy to use a mortar and pestle, if you have one. If
you’d like to use all parsnips or all carrots, go ahead — it’s great that way, too.
1¼ pounds parsnips and/or carrots, peeled, and any very thick ones cut in half vertically
3/4 tsp coriander seeds
3/4 tsp cumin seeds
1/2 tsp caraway seeds
3/8 tsp salt
1 1/2 tsp harissa
1 1/2 tbsp olive oil
Heat the oven to 425 degrees F. Line a sheet pan with parchment, and arrange the parsnips and/or carrots on it in one layer.
Use a mortar and pestle or spice grinder to grind the coriander seeds, cumin seeds and caraway seeds. If you’re using a spice grinder, transfer the ground spices to a small bowl; otherwise you can leave the spices in the mortar. Add the salt, harissa and olive oil and stir to combine. Drizzle the mixture over the parsnips and carrots, and roll them around to coat them evenly.
Roast the vegetables for 15 minutes, then use tongs to turn them over. Continue roasting another 15 to 20 minutes, until they are browned here and there and tender when you pierce them with a fork. Transfer to a serving plate, scrape any sauce left on the parchment onto them, and serve.
Leslie Brenner is a writer, editor and entrepreneur, a former journalist and currently is Cooks Without Borders’ editor in chief.
Cooks Without Borders mission is to make your life more delightful and delicious by exploring food and food culture from around the world — and bringing you the best of it. The site, which consists of stories, recipes, cookbook reviews, video interviews with fascinating people in the food world and more, was founded in 2016 by Leslie Brenner.
Leslie recently joined us on our podcast Farming For Health were she talks about Enjoying the Process, Connection and Soup. Listen to Farming For Health Episode 10.
Notify me when available
We will send you a notification as soon as this product is available again.
We don't share your email with anybody
This is such an easy and tasty dish! Greater than the sum of its parts. I’ve made this twice, once with Harissa paste and once with harissa dry spice mixed with olive oil. I used less oil and less salt than suggested in the recipe. Defintely a keeper.
Leave a comment