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

Name: Roasted Sweet-and-Sour Beets, Carrots, and Parsnips
Yield: 7 servings (serving size: about 1 cup)
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; ¼ 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; ½ teaspoon salt; ½ teaspoon freshly ground black pepper; Fresh thyme sprigs (optional)

3 Ratings
3 Reviews

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

Yield:

7 servings (serving size: about 1 cup)

Nutrition Info

Directions

Step 1
Preheat oven to 400°.

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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.

Nutrition Facts

Per Serving:

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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VestaTuran

03/27/2013

Wow! What flavor!

joannenj

07/12/2012

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

02/26/2011

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.

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