Roasted Carrot, Parsnip, and Potato Coins Recipe | Epicurious.com
"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...."
INGREDIENTS
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Nonstick vegetable oil spray
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4 medium carrots (about 1 1/4 pounds), scrubbed, ends trimmed
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4 medium parsnips (about 1 1/4 pounds), scrubbed, ends trimmed
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1 pound fingerling potatoes or baby Dutch yellow potatoes, scrubbed
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1/2 cup olive oil
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2 teaspoons coarse kosher salt
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2 teaspoons ground coriander
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1 1/2 teaspoons ground cardamom
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3/4 teaspoon freshly ground black pepper
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