Roasted Carrot, Parsnip & Potato Coins

6
Servings
10m
Prep Time
60m
Cook Time
1h 10m
Ready In


"This works out well for us especially when cooking meatloaf or chicken that is also in the oven at the same time. Recipe source: Bon Appetit (December 2009)"

Original recipe yields 6 servings
OK

Nutritional

  • Serving Size: 1 (285.9 g)
  • Calories 325
  • Total Fat - 18.8 g
  • Saturated Fat - 2.6 g
  • Cholesterol - 0 mg
  • Sodium - 862.6 mg
  • Total Carbohydrate - 38.7 g
  • Dietary Fiber - 9.5 g
  • Sugars - 9.9 g
  • Protein - 3.4 g
  • Calcium - 79.2 mg
  • Iron - 1.5 mg
  • Vitamin C - 28.9 mg
  • Thiamin - 0.2 mg

Step 1

Preheat oven to 375 degrees F.

Step 2

Spray 2 rimmed cookie sheets with cooking spray.

Step 3

Cut carrots and parsnips into 3-4 inch lengths.

Step 4

Fit processor with 1/4 inch slicing disc and working in batches place carrot pieces upright in feed tube in processor and with machine running push down on plunger to slice in fairly uniform slices. Transfer carrots to a large bowl.

Step 5

Repeat with parsnips and then the potatoes.

Step 6

Add the rest of the ingredients (olive oil - pepper) to vegetables and toss.

Step 7

Divide mixture among the cookie sheets and roast until tender and golden brown (1 hour).

Tips & Variations


No special items needed.

Related

Gerry

I took a little liberty in the making , hope you don't mind but the result was absolutely delicious! I seasoned the vegetables using a touch less of the spices and added them to my roast. Served along with tender slices of roast these coins made for a lovely weekend evening meal! So good that they will soon see to a repeat making exactly as posted and do not doubt they will be as enjoyed as the first time around.

review by:
(3 Feb 2018)