Preheat oven to 400 degrees F. In a small bowl, whisk together the olive oil, cumin, coriander, a few pinches of salt and pepper. Spread the sliced parsnips onto a parchment-lined baking sheet. Drizzle with the olive oil mixture and toss until the parsnips are evenly coated. Place a garlic clove on the corner of the baking sheet (we'll use this for the sauce!).
Transfer to the oven to bake for 20 minutes, tossing them at the 10 minute mark to ensure even cooking.
Meanwhile, make the dipping sauce! In a medium bowl, mix together the yogurt, lemon zest, lemon juice and a few pinches of salt. When the parsnips are done, remove the garlic clove and slice off the tip, pushing out the roasted garlic clove. Mash with the back of a knife so it forms a paste. Add to the yogurt mixture and mix until smooth.
Top the parsnip fries with a few dollops of yogurt sauce (or serve on the side), a sprinkling of chopped Italian parsley and a handful of pomegranate seeds.