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

Roasted Sweet-and-Sour Beets, Carrots, and Parsnips Recipe
Photography: Becky Luigart-Stayner; Styling: Lydia DeGaris-Pursell
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.

Yield:

7 servings (serving size: about 1 cup)

Recipe from

Nutritional 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

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)

Preparation

Preheat oven to 400°.

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

Combine syrup and vinegar; set aside.

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.

Note:

September 2003
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