ROASTED CARROT, PARSNIP, AND POTATO COINS RECIPE | EPICURIOUS.COM

Steps:

• Position 1 rack in top third and 1 rack
• in bottom third of oven and preheat to
• sheets with nonstick spray. Cut carrots
• and parsnips into 3- to 4-inch lengths. Fit
• processor with 1/4-inch-thick slicing disk.
• Working in batches, place carrot pieces
• upright and fitting snugly side by side
• in feed tube of processor. With machine
• running, use plunger to push down firmly
• on carrots and cut uniform round slices.
• Transfer carrot coins to extra-large bowl.
• Repeat with parsnips, then potatoes.
• Add olive oil, 2 teaspoons coarse salt,
• coriander, cardamom, and freshly ground
• black pepper to vegetable mixture and toss
• to coat. Divide mixture between prepared
• baking sheets. Roast vegetables until tender
• and golden brown around edges, about 1 hour.
• DO AHEAD: Can be made 2 hours ahead. Let
• stand at room temperature. Rewarm in 350°F
• oven until heated through, about 15 minutes.
• Transfer roasted vegetable coins to
• large bowl and serve.
• Per serving: 217.5 kcal calories,
• 5 % calories from fat,
• 5 g fat,
• 7 g saturated fat,,
• mg cholesterol,
• 1 g carbohydrates,
• 4 g dietary fiber,
• 5 g total sugars,
• 8 g net carbohydrates,
• 2 g protein
• Nutritional analysis provided by
• Bon Appétit