Photo: Lars Blankers
Roasted Carrot, Parsnip, and Potato Coins
9 ingredients
Makes 8 servings
openrecipes
Estimated Nutrition (whole recipe, rough)
372
Calories
6g
Protein
14g
Fat
59g
Carbs
Counts 7 of 8 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 7 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Potato | 1 medium (173g) baked | 161 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Parsnip | 1/2 cup (78g) | 55 |
| Carrot | 1 medium (61g) | 25 |
| Cardamom | 1 tsp ground (2g) | 6 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Salt | 1 tsp (6g) | 0 |
| Coriander | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
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
Step-by-step directions aren't available for this recipe in our database.
View the full recipe at the original source →
By epicurious ·
Recipe sourced from
openrecipes