ROASTED CARROT, PARSNIP, AND POTATO COINS
Provided by Tori Ritchie
Categories Potato Side Roast Christmas Vegetarian Quick & Easy Low Cal High Fiber Dinner Root Vegetable Carrot Parsnip Healthy Low Cholesterol Vegan Christmas Eve Bon Appétit Pescatarian Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield Makes 8 servings
Number Of Ingredients 9
Steps:
- 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.
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love
Rehana Kusla
[email protected]This is a great recipe for a healthy and delicious side dish.
AyMee bUtt
[email protected]I love this recipe! It's so easy to make and the roasted veggies are always delicious.
Bonnie Greenwood
[email protected]This recipe is a keeper! The roasted veggies are so flavorful and satisfying, and the honey glaze is the perfect finishing touch.
Igedu Amenawon
[email protected]I've made this dish several times, and it's always a hit. It's a great recipe to have in your back pocket for those busy weeknights.
Sserumya Byebyechain
[email protected]This recipe is a great way to get kids to eat their vegetables. My kids loved the roasted veggies, and they especially loved the honey glaze.
hyder Tanwari
[email protected]I made this dish for a party, and it was a huge success! Everyone loved the roasted veggies, and they were especially impressed with the honey glaze.
Lizet Mtz
[email protected]I served the roasted veggies over a bed of quinoa. It was a delicious and healthy meal.
Tim Ox
[email protected]I added a bit of chopped fresh rosemary to the roasted veggies before baking them. It gave the dish a nice herby flavor.
Tammy Williams
[email protected]I'm not a big fan of honey, so I used maple syrup instead. It worked just as well and gave the dish a nice subtle sweetness.
Favour Joel
[email protected]I love the simplicity of this dish. It's just a few simple ingredients, but the flavors come together so well.
Nvjhd Bvmv
[email protected]This recipe is a great way to use up leftover vegetables. I had some carrots, parsnips, and potatoes that were starting to go bad, and this dish was the perfect way to use them up.
Orpon Islam
[email protected]I'm always looking for new ways to cook vegetables, and this recipe is definitely a keeper. The roasted veggies are so flavorful and satisfying, and the honey glaze is the perfect finishing touch.
Lana Spivey
[email protected]I made this dish for a potluck, and it was a big hit! Everyone loved the roasted veggies, and they were especially impressed with the honey glaze.
Samir Hossan
[email protected]This is a great recipe for a weeknight meal. It's quick and easy to make, and it's a healthy and delicious way to get your veggies in.
Nayon Halder
[email protected]I'm not a huge fan of parsnips, but I really enjoyed them in this dish. They had a nice sweetness that balanced out the earthiness of the carrots and potatoes.
Pinky rigala
[email protected]These roasted carrot, parsnip, and potato coins were a hit! They were so easy to make and turned out perfectly crispy on the outside and tender on the inside. I loved the combination of flavors, and the honey glaze added a touch of sweetness that rea