Directions

1. Preheat oven to 350F. Lightly coat a roasting pan with gluten-free nonstick cooking spray. In a small bowl combine coriander, garlic powder, cumin, smoked paprika, paprika and pepper. Set aside.
2. In a large bowl combine carrots and parsnips; add 1 tablespoon of the oil; toss to coat. Sprinkle with 1 teaspoon of the spice mixture. Place vegetables in roasting pan. Cover pan with lid or foil. Place in oven; roast 30 minutes.
3. Rub beef with remaining 1/2 tablespoon oil, then with remaining spice mixture. Push vegetables to sides of pan; place beef in pan. Roast, uncovered, 40 to 45 minutes or until an instant-read thermometer registers 145°F for medium-rare, or to desired doneness. Remove beef from pan; tent with foil and let stand 10 minutes. Thinly slice and serve with roasted vegetables.