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

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

Ingredients

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

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

Comments


Best Wine Deals

See More Deals





Snooth Media Network