Roasted Parsnips With Honey And Cumin

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3-4 medium parsnips, peeled and sliced into ½-inch coins (for wide pieces, feel free to half or quarter them)

Juice of 1 orange

Juice of 1 lemon

1 ½ tablespoons mild honey

¼ teaspoon ground cumin

⅛ teaspoon ground coriander

⅛ teaspoon cayenne pepper

¼ teaspoon salt, plus more to taste

¼ cup extra virgin olive oil

Preheat the oven to 375 degrees F.
In a small bowl or cup, whisk together the orange and lemon juices, cumin, coriander, cayenne pepper and salt. Let stand for a minute or two before whisking in the oil.
Place parsnips in an oven-proof dish and pour the citrus-honey dressing over them. Mix well to combine. Cook for 45-50 minutes, basting from time to time, until the parsnips are golden and fork-tender.
Serve immediately, with an extra drizzle of olive oil and a sprinkling of salt, if desired.

Cooked