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


  • 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
  • 1/4  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
  • 1/2  teaspoon  salt
  • 1/2  teaspoon  freshly ground black pepper
  • 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. 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.




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