Roasted Sweet-and-Sour Beets, Carrots, and Parsnips |
|
 |
Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 7 |
|
Steam the vegetables to speed roasting. The vinegar provides fruity, acidic zip and enough liquid to prevent the sugary maple syrup from burning. Serve with ham or roast chicken. 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) |
Directions:
1. Preheat oven to 400°.
2. Steam first 3 ingredients, covered, 5 minutes. Place in a shallow roasting pan coated with cooking spray.
3. Combine syrup and vinegar; set aside.
4. 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.
|
|