Rating: 4.5 stars
3 Ratings
  • 5 star values: 2
  • 4 star values: 0
  • 3 star values: 1
  • 2 star values: 0
  • 1 star values: 0

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.

Recipe by Cooking Light September 2003

Gallery

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

Recipe Summary test

Yield:
7 servings (serving size: about 1 cup)
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Ingredients

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Directions

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  • Preheat oven to 400°.

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  • 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.

Nutrition Facts

157 calories; calories from fat 25%; fat 4.4g; saturated fat 0.6g; mono fat 3g; poly fat 0.5g; protein 2.2g; carbohydrates 29.9g; fiber 6.3g; iron 1.4mg; sodium 232mg; calcium 62mg.
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