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Roasted Carrot, Parsnip, and Potato Coins

Roasted Carrot, Parsnip, and Potato Coins

Granskad av UK receptredaktörerFörfattad av UK receptredaktörerUrsprungligen publicerad 29 jan 2026

Uppfyller patientens redaktionella riktlinjerGrundad. 2 min läsningstid

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These roasted carrot, parsnip and potato coins offer a fragrant twist on classic winter root vegetables. By slicing the vegetables into uniform discs and tossing them in a warming blend of ground coriander and cardamom, you create a dish that is as visually appealing as it is flavourful. The high heat of the oven ensures the edges become beautifully caramelised and crisp, while the centres remain tender and sweet.

This simple vegan side dish is an excellent accompaniment to a traditional Sunday roast or a festive plant-based centrepiece. Using a food processor makes the preparation incredibly quick, ensuring even cooking across all the vegetables. For the best results, serve them piping hot from the oven, though they can easily be prepared ahead of time if you are hosting a busy dinner party.

Ingredients for Roasted Carrot, Parsnip, and Potato Coins

Nonstick vegetable oil spray
4 medium carrots (about 575g), scrubbed, ends trimmed
4 medium parsnips (about 575g), scrubbed, ends trimmed
450g fingerling potatoes or baby Dutch yellow potatoes, scrubbed
120ml olivolja
2 teaspoons coarse kosher salt
2 teskedar malen koriander
1 1/2 teaspoons ground cardamom
3/4 teskedar nymalen svartpeppar

How to make Roasted Carrot, Parsnip, and Potato Coins

Position 1 rack in top third and 1 rack in bottom third of oven and preheat to 191°C. 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.

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 177°C oven until heated through, about 15 minutes.

Transfer roasted vegetable coins to large bowl and serve.

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