Roasted Carrot, Parsnip & Potato Coins
Recipe: #28857
December 31, 2017
Categories: Side Dishes, Carrot, Parsnips, Potatoes, Potluck, Thanksgiving, Oven Roast, Gluten-Free, High Fiber Kosher, Low Cholesterol, No Eggs, Non-Dairy, Vegan, Vegetarian, Vegetarian Dinner, Vegan Dinner, more
"This works out well for us especially when cooking meatloaf or chicken that is also in the oven at the same time. Recipe source: Bon Appetit (December 2009)"
Original is 6 servings
Ingredients
Nutritional
- Serving Size: 1 (285.9 g)
- Calories 325
- Total Fat - 18.8 g
- Saturated Fat - 2.6 g
- Cholesterol - 0 mg
- Sodium - 862.6 mg
- Total Carbohydrate - 38.7 g
- Dietary Fiber - 9.5 g
- Sugars - 9.9 g
- Protein - 3.4 g
- Calcium - 79.2 mg
- Iron - 1.5 mg
- Vitamin C - 28.9 mg
- Thiamin - 0.2 mg
Step by Step Method
Step 1
Preheat oven to 375 degrees F.
Step 2
Spray 2 rimmed cookie sheets with cooking spray.
Step 3
Cut carrots and parsnips into 3-4 inch lengths.
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.
Step 5
Repeat with parsnips and then the potatoes.
Step 6
Add the rest of the ingredients (olive oil - pepper) to vegetables and toss.
Step 7
Divide mixture among the cookie sheets and roast until tender and golden brown (1 hour).
Tips
No special items needed.
2 Reviews
You'll Also Love
