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

Ingredients

• 2 teaspoons coriander seeds, crushed
• 1 pound parsnips, cut into (2-inch-thick) slices
• 1 lemon
• ¼ cup maple syrup
• 2 tablespoons olive oil
• 1 pound carrots, cut into (2-inch-thick) slices
• ½ teaspoon freshly ground black pepper
• + 7 more ingredients
• • 1 pound small beets, trimmed, peeled, and cut into wedges
  • 3 tablespoons cider vinegar
  • Cooking spray
  • ½ teaspoon salt
  • 12 fresh thyme sprigs
  • 2 teaspoons chopped fresh or 1/2 teaspoon dried tarragon
  • 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. ...

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