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photo Roasted Carrot, Parsnip, and Potato Coins Recipe | Say Mmm

Roasted Carrot, Parsnip, and Potato Coins

This Roasted Carrot, Parsnip, and Potato Coins recipe contains olive oil, parsnips, yellow potatoes, carrots, vegetable oil spray and more.
8 Servings - epicurious.com
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Servings:8  | Calories:255 | Total Fat:15g  | Chol:0mg  | More
Nutritional facts are per serving and accuracy is not certain.
Total Fat 15g
23 %
Sat Fat 2g
10 %
Total Carb 29g
10 %
Fiber 7g
28 %
Sugars 7g
---
Cholesterol 0mg
0 %
Sodium 657mg
27 %
Protein 3g
5 %
Calories:
49% Olive oil
20% Parsnips
15% Yellow potatoes
14% Others combined
Percentages based on 2000 calories diet. Data may be incomplete or calculations inaccurate - Learn more.

Ingredients

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

 Directions : View recipe directions on epicurious.com
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