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Roasted Sweet-and-Sour Beets, Carrots, and Parsnips

Photography: Becky Luigart-Stayner; Styling: Lydia DeGaris-Pursell
Yield 7 servings (serving size: about 1 cup)
Steam the vegetables to speed roasting. The vinegar provides fruity, acidic zip and enough liquid to prevent the sugary maple syrup from burning. Serve with ham or roast chicken.

Ingredients

  • 1 pound small beets, trimmed, peeled, and cut into wedges
  • 1 pound parsnips, cut into (2-inch-thick) slices
  • 1 pound carrots, cut into (2-inch-thick) slices
  • Cooking spray
  • 1/4 cup maple syrup
  • 3 tablespoons cider vinegar
  • 1 lemon
  • 2 tablespoons olive oil
  • 2 teaspoons coriander seeds, crushed
  • 2 teaspoons chopped fresh or 1/2 teaspoon dried tarragon
  • 12 fresh thyme sprigs
  • 1/2 teaspoon salt
  • 1/2 teaspoon freshly ground black pepper
  • Fresh thyme sprigs (optional)

Nutrition Information

  • calories 157
  • caloriesfromfat 25 %
  • fat 4.4 g
  • satfat 0.6 g
  • monofat 3 g
  • polyfat 0.5 g
  • protein 2.2 g
  • carbohydrate 29.9 g
  • fiber 6.3 g
  • cholesterol 0.0 mg
  • iron 1.4 mg
  • sodium 232 mg
  • calcium 62 mg

How to Make It

  1. Preheat oven to 400°.

  2. Steam first 3 ingredients, covered, 5 minutes. Place in a shallow roasting pan coated with cooking spray.

  3. Combine syrup and vinegar; set aside.

  4. Squeeze juice from lemon into a bowl; add lemon halves to beet mixture. Combine juice, oil, coriander, tarragon, and 12 thyme sprigs. Pour over beet mixture; toss well. Sprinkle with salt and pepper. Bake at 400° for 30 minutes. Pour syrup mixture over beet mixture; stir well to coat. Bake an additional 30 minutes or until beets are tender. Discard lemon halves. Garnish with additional thyme sprigs, if desired.