Heat the oven to 220°C (gas mark 7) and line 1-2 baking trays with baking paper (depending on how big your oven is and how many veggie pieces you end up with).
Combine all the spices (cumin seeds, cumin powder, coriander, turmeric, cinnamon, garlic) into a small bowl and set aside.
Peel the carrots and parsnips, then cut them into similar-sized shapes and lay onto the baking trays before drizzling with olive oil and seasoning with salt and pepper.
Sprinkle the spice mixture all over the root veggies and ensure each piece is evenly coated - using your hands is easiest, but you could also use a spoon.
Roast for 50 minutes until veggies are tender and brown around the edges, then serve.