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

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 Cooking Light

More From Cooking Light

Nutritional Information

Amount per serving
  • Calories: 157
  • Calories from fat: 25%
  • Fat: 4.4g
  • Saturated fat: 0.6g
  • Monounsaturated fat: 3g
  • Polyunsaturated fat: 0.5g
  • Protein: 2.2g
  • Carbohydrate: 29.9g
  • Fiber: 6.3g
  • Cholesterol: 0.0mg
  • Iron: 1.4mg
  • Sodium: 232mg
  • Calcium: 62mg

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

  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.
My Notes

Only you will be able to view, print, and edit this note.

Add Note

Roasted Sweet-and-Sour Beets, Carrots, and Parsnips Recipe at a Glance
advertisement

More Recipes Like This

  1. Enter at least one ingredient

Find out what we've got cooking...

Weekly Specials
Get our Free Weekly Specials Newsletter filled with our favorite recipes, seasonal menus, and special features.
We Respect Your Privacy. Privacy Policy