Roasted Carrot, Parsnip, and Potato Coins

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 teaspoons ground coriander

• 1 1/2 teaspoons ground cardamom

• 3/4 teaspoons freshly ground black pepper

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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