Roasted Carrot, Parsnip, and Potato Coins Bon Appétit | December 2009

by Tori Ritchie

Look for carrots and parsnips that are about two inches in diameter at their thickest point; you don't want them to be too big or too slender.

Yield: Makes 8 servings
Nonstick vegetable oil spray
4 medium carrots (about 1 1/4 pounds), scrubbed, ends trimmed
4 medium parsnips (about 1 1/4 pounds), scrubbed, ends trimmed
1 pound fingerling potatoes or baby Dutch yellow potatoes, scrubbed
1/2 cup olive oil
2 teaspoons coarse kosher salt
2 teaspoons ground coriander
1 1/2 teaspoons ground cardamom
3/4 teaspoon freshly ground black pepper

Position 1 rack in top third and 1 rack in bottom third of oven and preheat to 375°F. Spray 2 heavy large rimmed baking 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, 51.5 % calories from fat, 12.5 g fat, 1.7 g saturated fat,, 0 mg cholesterol, 25.1 g carbohydrates, 4.4 g dietary fiber, 3.5 g total sugars, 20.8 g net carbohydrates, 2.2 g protein 
Nutritional analysis provided by Bon Appétit