This is a versatile recipe that works with most root vegetables.  I have enjoyed it with rutabaga, golden beets, and potatoes in addition to the vegetables below.  For a lower sodium dish, I have trialed this recipe without the salt and pepper, and it was still delicious!

• 1 lb beets, trimmed, peeled, and cut into wedges
• 1 lb parsnips, cut into 2 in thick slices
• 1 lb carrots, cut into 2 in thick slices
• juice of 1 medium lemon
• 2 T olive oil
• 2 t coriander seeds, crushed
• 1/2 t dried tarragon
• 12 fresh thyme sprigs
• 1/2 t sea salt
• 1/4 t pepper
• 3 T apple cider vinegar
• 1/4 cup maple syrup
• 1 purple onion, sliced into 2 inch pieces

Preheat oven to 400

Steam the beets, parsnips, and carrots for 10 minutes, and place them in a shallow roasting pan

Combine the lemon juice through thyme, pour over the veggie mix, and toss well to combine.  Sprinkle with salt and pepper.  Bake for 20 minutes.  Combine the vinegar and maple syrup and pour over vegetable mix.  Add the onion and stir to coat.  Bake an additional 30-40 min, stirring occasionally, until beets are tender.

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