Preheat the oven to 200℃ (180℃ fan)/400°F/gas mark 6.
First, wash and then peel 1 kg (2lb) parsnips. Trim away the ends and discard. Then cut them into even-sized pieces. Spread out on a baking sheet and drizzle with 2 tablespoons of the oil.
Place 1 teaspoon each of cumin and coriander seeds in a pestle and mortar and add ½ teaspoon fennel seeds, ½ teaspoon dried thyme, ¼ teaspoon dried chilli flakes (if using) and a little salt. Pound briefly to coarsely grind. If you do not have a pestle and mortar you can crush them between two spoons or on a board with the end of a rolling pin.
Sprinkle over the parsnips and toss the vegetables on the tray to coat with the oil and spices.
Roast for about 20 minutes then use a fish spice or spatula to turn the parsnips. Return to the oven and roast for another 10 to 15 minutes or until golden and tender. Transfer to a warm serving bowl and serve immediately.
Notes
Cook's TipThe trick to success is to cut them into roughly equal-sized pieces and thicknesses. This will ensure that they all take the same time to cook. Nutrition information is calculated usingan online nutrition database - is approximate and is meant as a guideline only. (It does not include seasoning with salt and pepper as quantities will vary.)