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Ingredients

• 1 1/2 pounds small parsnips, peeled and halved lengthwise
• 1 1/2 pounds small carrots, peeled and halved lengthwise
• 3 tablespoons olive oil
• 3/4 teaspoon fennel seeds, crushed
• 1/2 teaspoon ground coriander (optional)
• 1/4 teaspoon ground cinnamon
• 4 cloves garlic, thinly sliced
• 2 tablespoons chopped fresh cilantro
• 1 teaspoon finely shredded lemon peel
• 2 tablespoons lemon juice
• 1/2 teaspoon salt
• 1/8 teaspoon freshly ground black pepper
• 1 tablespoon olive oil

Description

Prepare This Vegetable Side Dish Ahead; Chill Up To 24 Hours, Then Microwave, Stir, And Serve.

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