Ingredients
- 1 1/4 pounds carrots (4 carrots, ends trimmed)
- 1 1/4 pounds parsnips (4 parsnips, washed and ends trimmed)
- 1 pound potatoes (fingerling potatoes, scrubbed)
- 1/2 cup olive oil
- 2 teaspoons kosher salt
- 2 teaspoons ground coriander
- 1 1/2 teaspoons ground cardamom
- 3/4 teaspoon ground pepper
How to Make
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Step 1: Preheat oven to 375 degrees F.
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Step 2: Spray 2 rimmed cookie sheets with cooking spray.
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Step 3: Cut carrots and parsnips into 3-4 inch lengths.
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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.
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Step 5: Repeat with parsnips and then the potatoes.
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Step 6: Add the rest of the ingredients (olive oil - pepper) to vegetables and toss.
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Step 7: Divide mixture among the cookie sheets and roast until tender and golden brown (1 hour).
We hope you enjoy this recipe!
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