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Roasted Carrot, Parsnip, and Potato Coins
EPICURIOUS9Ingredients
75Minutes
220Calories
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Ingredients
US|METRIC
8 SERVINGS
- vegetable oil spray (Nonstick)
- 4 medium carrots (about 1 1/4 pounds, scrubbed, ends trimmed)
- 4 parsnips (medium, about 1 1/4 pounds, scrubbed, ends trimmed)
- 1 lb. fingerling potatoes (or baby Dutch yellow potatoes, scrubbed)
- 1/2 cup olive oil
- 2 tsp. coarse kosher salt
- 2 tsp. ground coriander
- 1 1/2 tsp. ground cardamom
- 3/4 tsp. freshly ground black pepper
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NutritionView More
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220Calories
Sodium
Fat
Carbs
Fiber
Potassium
| Calories220Calories from Fat130 |
| % DAILY VALUE |
| Total Fat14g22% |
| Saturated Fat2g10% |
| Trans Fat |
| Cholesterol |
| Sodium630mg26% |
| Potassium570mg16% |
| Protein2g |
| Calories from Fat130 |
| % DAILY VALUE |
| Total Carbohydrate24g8% |
| Dietary Fiber6g24% |
| Sugars5g |
| Vitamin A100% |
| Vitamin C40% |
| Calcium6% |
| Iron10% |
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
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