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

Roasted Sweet-and-Sour Beets, Carrots, and Parsnips
Photo by Photography: Becky Luigart-Stayner


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

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. ...

View full recipe at My Recipes


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