Parsnips with Chiles, Coriander, and Watercress

1. 1

   Preheat the oven to 400F.

2. 2

   Toss the parsnips with the coriander, red pepper flakes, salt, brown sugar, and 2 tablespoons of the olive oil in a large bowl.

3. 3

   Place the seasoned parsnips in a 9 x 13-inch baking dish.

4. 4

   Roast until the parsnips are soft and beginning to brown, tossing once to ensure even browning, about 40 minutes.

5. 5

   Remove the parsnips from the oven and allow to cool to room temperature.

6. 6

   Transfer the parsnips to a medium bowl and add the watercress, the remaining 2 tablespoons olive oil, and the lemon juice and toss until well coated.

7. 7

   Transfer to a serving platter and top with almonds before serving.

* Per serving · 4 servings · Values may vary.

No additional tips available.