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Roasted Carrot, Parsnip, and Potato Coins


Roasted Carrot, Parsnip, and Potato Coins Recipe

Ingredients:
  • 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:
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Rank

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