Name: Roasted Carrot, Parsnip, and Potato Coins
Yield: 8 Servings
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

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