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Roasted Carrot, Parsnip, and Potato Coins
- 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 on Epicurious
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