Coriander Roasted Roots with Spinach, Apple & Almonds

Coriander and cardamom roasted roots with lemon-honey spinach, fresh apple, and toasted almonds. A warm, colorful bowl for fall.

SERVES

PREP

COOK

About 35 minutes

Ingredients

For the roasted vegetables

2 medium parsnips, cut into bite-sized pieces
2 carrots, cut into bite-sized pieces
8 radishes, halved or quartered depending on size
About 1 cup sliced leeks, thoroughly washed
2 tablespoons ground coriander
1 teaspoon ground cardamom
Salt and black pepper, to taste
Ghee, enough to coat the vegetables

For the spinach and finishing

Fresh spinach, enough for two servings once cooked
Ghee, as needed for sautéing, plus a little for serving
Honey, a drizzle over each serving of spinach
Fresh lemon juice, a generous splash over each serving
Finely chopped apple, to finish
Toasted chopped almonds, to finish

Instructions

Preheat the oven to 400°F.
Place the parsnips, carrots, radishes, and leeks in a cast iron skillet or roasting dish. Add the coriander, cardamom, salt, black pepper, and enough ghee to coat. Toss well.
Roast for about 35 minutes, stirring partway through, until the vegetables are tender with caramelized edges.
Toward the end of roasting, heat a little ghee in a separate skillet. Add the spinach and sauté until wilted and tender.
Divide the spinach between two bowls. Finish each portion with a drizzle of honey, a generous splash of fresh lemon juice, and a little ghee.
Add the roasted vegetables alongside the spinach. Top with finely chopped apple and toasted chopped almonds. Serve warm.

JenZen Note

The generous amount of coriander is part of what makes this dish so good. Paired with the cardamom, it brings a beautiful fragrance to the sweet roasted roots. And don’t skip the finishing touches. The honey and lemon through the spinach, the fresh apple, and the toasted almonds bring the whole bowl together.

Reheating

Reheat the roasted vegetables and spinach in a skillet with a little ghee as needed. Add the apple and toasted almonds after reheating to preserve their texture.

Sweet, caramelized parsnips, carrots, radishes, and leeks roasted in ghee with a generous amount of coriander and a little cardamom.

Served with sautéed spinach finished with honey and lemon, then topped with fresh apple and toasted almonds. A beautiful combination of tender vegetables, bright flavor, and crunch. Perfect for fall.

From the Skillet to the Bowl

Chopped parsnips, carrots, radishes, and leeks with ghee and ground spices in a cast iron skillet

Ready for roasting

Ayurvedic Perspective

This bowl brings together qualities I welcome in autumn: warm, soft vegetables, the richness of ghee, and fragrant spices. These help counter the cold, dry, mobile qualities associated with Vata season. Roasting does remove moisture, so aim for tender roots with caramelized edges rather than a dry, crisp finish.

Sweetness leads through the parsnips and carrots, balanced by bitter greens, sour lemon, salt, and the pungency of radishes, leeks, and black pepper. The generous coriander gives the dish aromatic depth without intense heat, while cardamom contributes sweet and pungent tastes.

Explore the Ingredients

Each ingredient in this recipe offers its own unique qualities and actions in the body. In Ayurveda, food is more than nourishment — it is medicine. Click below to learn how these ingredients support balance, digestion, and overall well-being.