Photography: Becky Luigart-Stayner; Styling: Lydia DeGaris-Pursell
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.

How to Make It

Step 1

Preheat oven to 400°.

Step 2

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

Step 3

Combine syrup and vinegar; set aside.

Step 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.

Ratings & Reviews

VestaTuran's Review

March 27, 2013
Wow! What flavor!

joannenj's Review

July 12, 2012
This recipe is a bit time-consuming, but I love the flavors. I have made it as written and with just beets and carrots (it's flexible that way). There's something about the texture and flavor of the coriander that's so nice -- and as an extra bonus, my toddler can't get enough of these veggies. Worth trying if it looks good to you.

cdarlington's Review

February 27, 2011
This is a pretty good recipe. I used beets and carrots and omitted the parsnips since I didn't have them. I have not made beets before and this is good recipe to start with.