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
Makes 8 servings
Step 1
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.
Step 2
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.
Step 3
Transfer roasted vegetable coins to large bowl and serve.
Nutrition Per Serving
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Reviews (5)
Back to TopI like this recipe a lot. I use about half the coriander and cardamom though and also use purple potatoes to make the dish prettier.
hillaroni
Dundee, OR
1/2/2011
I loved this recipe. I love it with the fingerling potatoes and also added some more of the purple idaho for color. The cardamon was a little heavy and cut that way back.
broweramy
3/28/2010
Even while preparing this dish, it occurred to me that cardamom and coriander seemed to be strange choices (especially in these quantities) to spice root vegetables. In retrospect, I was right. Not enjoyable. My ladyfriend and I were really disappointed and wished we had chosen to prepare these with just olive oil, salt, and pepper.
Anonymous
Brooklyn, NY
1/31/2010
My sister made these on Christmas Day and they added a fabulous twist to a traditional turkey dinner. Absolutely delicious!
Anonymous
Toronto, ON
12/30/2009
Thewe were very easy to make and attractive on the plate. Wouldn't make again with the NY strip roast though - would make mashed potatoes.
Anonymous
12/30/2009
