Put the parsnips in a bowl. In a separate small bowl or jug, mix together the oil, cumin, coriander and celery salt. Add to the parsnips and mix well, turning the parsnips until they are evenly coated. Scatter in a shallow roasting tin and place on the upper rack of the halogen oven.
Set the temperature to 250°C (482°F) and cook for about 20 minutes, turning the parsnips frequently, until tender and turning golden. Brush with the chilli sauce and cook for a further 5 minutes.
Transfer to a serving bowl. Serve with soured cream for dipping as a snack or with pork or lamb chops.