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.


7 servings (serving size: about 1 cup)

Recipe from

Cooking Light

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


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)


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.

September 2003
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