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

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.

 

 

 

This entry is related to the following products. Click on any of them for more information.
Beet, Carrot, Parsnip, Carrots, Carrots, Beets, Carrots, Carrots, Beets, Spring, Beets, Fall, Carrots, Beets, Carrots, Parsnips,
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