Brown Rice Bowl With Maple-Roasted Parsnips

Adjust an oven rack to the middle position and preheat oven to 400°F.

To make the spicy pumpkin seeds: Whisk the cinnamon, allspice, cayenne, paprika, and salt in a small bowl. Stir in the oil until combined. Add the pumpkin seeds and toss to coat. Turn the seeds out onto a small square of aluminum foil, transfer the foil to a rimmed sheet pan, and toast the seeds in the oven until they are slightly puffed and fragrant, about 8 minutes. Remove from the pan and set aside.

To make the rice bowls: Place the parsnips and shallots in a medium bowl and toss with 2 tablespoons oil and 1 teaspoon salt. Turn them out onto the sheet pan and roast until tender, 17 to 20 minutes. Transfer the vegetables to a large plate and toss with the maple syrup; reserve the sheet pan. Reduce oven temperature to 350°F.

Wearing oven mitts, add the rice to the sheet pan, spreading it in an even layer. Pull the oven rack out partway, place the pan back on it, carefully add the boiling water, and sprinkle in the dates. Cover the sheet pan with aluminum foil (you may need 2 sheets), crimping it tightly around the edges to seal. Bake until the rice is tender and the water is evaporated, 35 to 40 minutes. Remove the sheet pan from the oven and set it aside (keep it covered).

Whisk the remaining 1/4 cup oil with the orange juice, rice vinegar, and remaining 1/4 teaspoon salt in a small bowl. Reserve 2 tablespoons and pour the rest over the rice. Add the mint, and fluff the mixture with a fork.

Divide the rice among 4 bowls. Place the sliced fennel in a small bowl, add the reserved vinaigrette, and toss to combine. Top each rice bowl with equal amounts of fennel. Divide the parsnips and shallots among the bowls and garnish with the spiced pumpkin seeds and fennel fronds (if using).