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.
Author: Alisa Fleming
Recipe type: Side
Cuisine: American
Serves: 6 servings
Ingredients
1 pound beets, trimmed, peeled, and cut into wedges
1 pound parsnips, peeled and cut into 2-inch thick slices
1 pound carrots, peeled and cut into 2-inch thick slices
Juice of 1 lemon
2 tablespoons olive oil
12 fresh thyme sprigs, stems removed
2 teaspoons coriander seeds, crushed
½ teaspoon dried tarragon
½ teaspoon sea salt
¼ teaspoon pepper
¼ cup maple syrup
3 tablespoons apple cider vinegar
1 purple onion, sliced into 2 inch pieces (optional)
Chopped fresh parsley, for serving (optional)
Instructions
Preheat your oven to 400°F.
Steam the beets, parsnips, and carrots for 10 minutes.
Place the steamed vegetables in a shallow roasting pan.
In a small bowl, whisk together the lemon, oil, thyme, coriander, and tarragon. Pour the mixture over the vegetables. Sprinkle with the salt and the pepper, and toss to coat.
Roast the vegetables for 20 minutes.
In your small bowl, whisk together the maple syrup and vinegar. Pour the mixture over the vegetables, and add the purple onion (if using). Stir to evenly coat the vegetables.
Roast the vegetables for another 30 to 40 minutes, stirring occasionally, until the beets are tender.