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
• 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)

Preparation

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.