Spicy Root Vegetables with Pumpkin Seeds in the Oven
Votes: 2
Time: 1 hour.
Complexity: easily
Servings: 6
Complexity: easily
Servings: 6
Nutritional value per serving:
Calories 223, total fat 12 G., saturated fats 2 G., proteins 5 G., carbohydrates 27 G., fiber 7 G., cholesterol 0 mg, sodium 575 mg, sugar 8 G.
Calories 223, total fat 12 G., saturated fats 2 G., proteins 5 G., carbohydrates 27 G., fiber 7 G., cholesterol 0 mg, sodium 575 mg, sugar 8 G.
Besides the popular potato, there are many other undeservedly forgotten root vegetables that can be baked and served as a side dish with meat, making them healthier and lower in calories. Try, for example, a combination of turnips, parsnips, and celery root. These vegetables have a unique flavor on their own, and when combined with spices and garlic, they're simply delicious. For a crispy, nutty flavor, add pumpkin seeds.
The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
Ingredients for the recipe:
- 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
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Recipes with similar ingredients: turnip, parsnip root, celery root, coriander, cumin, paprika, sea salt flakes, pumpkin seed
Cooking the dish according to the recipe:
- 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).
- 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.
- 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.
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