3 tablespoons extra-virgin olive oil
1 teaspoon cumin seeds, crushed*
1 teaspoon coriander seeds, crushed*
1/4 teaspoon salt
1/4 teaspoon crushed Aleppo pepper** or ground ancho chile
1/4 teaspoon paprika
PARSNIPS AND CARROTS
2 tablespoons unsalted butter
1 lb. parsnips, julienned (3 cups)
1 lb. carrots, julienned (3 cups)
2 cups apple cider
2 tablespoons honey
1/2 teaspoon salt
1. Combine all spiced oil ingredients in small saucepan. Cook gently over medium heat 5 minutes or until cumin and coriander are golden brown, adjusting heat as necessary so oil does not boil. Cool; strain through fine strainer into small cup. Discard spices. (Spiced oil can be made 2 days ahead; cover and store at room temperature.)
2. Melt butter in large skillet over medium-high heat. Add parsnips and carrots; cook 5 to 7 minutes or until beginning to brown, stirring frequently.
3. Stir in cider and honey; bring to a boil over high heat. Boil 5 to 10 minutes or until vegetables are just tender and glazed. Sprinkle with 1/2 teaspoon salt; serve drizzled with spiced oil.
8 (1/2-cup) servings
PER SERVING: 175 calories, 8.5 g total fat (2.5 g saturated fat), 1 g protein, 25 g carbohydrate, 10 mg cholesterol, 265 mg sodium, 4 g fiber
TIPS*Crush cumin and coriander seeds with mortar and pestle, spice grinder or in plastic bag with flat side of meat mallet.
**Moderately hot Aleppo pepper has a slightly salty, raisin-like flavor and is most commonly sold as crushed flakes. You can find this Eastern Mediterranean spice at well-stocked grocery stores and online.