Indian-Spiced Roast Potatoes and Parsnips

Ingredients

• 2 teaspoons brown mustard seeds 
• 1 tablespoon chili oil 
• 1 teaspoon coriander seeds 
• 2 tablespoons cilantro leaves fresh chopped
• 0.3 teaspoon garam masala 
• 0.5 teaspoon ground cumin 
• 1 tablespoon olive oil 
• 0.5 pound parsnips cut into 1/2-inch-thick diagonal slices
• 0.5 teaspoon salt 
• 0.3 teaspoon sugar 
• 1.5 pounds yukon gold potatoes cut into 1/2-inch-thick slices

Equipment

• frying pan
• oven
• roasting pan

Directions

1. Preheat oven to 45
2. Combine chili oil, mustard seeds, and coriander seeds in a small nonstick skillet over medium-high heat. Cover and cook 2 minutes or until seeds begin to pop, shaking pan occasionally.
3. Remove from heat; let stand, covered, 1 minute. Stir in cumin and garam masala.
4. Combine spice mixture, olive oil, and next 4 ingredients (through parsnips) in a roasting pan coated with cooking spray; toss to coat.
5. Bake at 450 for 20 minutes or until vegetables are tender, turning vegetables after 10 minutes.
6. Sprinkle vegetable mixture with cilantro; toss.