Roasted Sweet & Sour Root Veggies


Special Diet Notes: Roasted Sweet & Sour Root Veggies

By ingredients, this recipe is dairy-free / non-dairy, egg-free, gluten-free, nut-free, peanut-free, soy-free, plant-based, vegan, vegetarian, and top food allergy-friendly.

Roasted Sweet & Sour Root Veggies
Prep time
Cook time
Total time
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!
Serves: 6 servings
  • 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 tablespoons olive oil
  • 2 teaspoons coriander seeds, crushed
  • ½ teaspoon dried tarragon
  • 12 fresh thyme sprigs
  • ½ teaspoon sea salt
  • ¼ teaspoon pepper
  • 3 tablespoons apple cider vinegar
  • ¼ cup maple syrup
  • 1 purple onion, sliced into 2 inch pieces
  1. Preheat oven to 400
  2. Steam the beets, parsnips, and carrots for 10 minutes, and place them in a shallow roasting pan
  3. 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

About Author

Alisa is the founder of, Food Editor for Allergic Living magazine, and author of the best-selling dairy-free book, Go Dairy Free: The Guide and Cookbook for Milk Allergies, Lactose Intolerance, and Casein-Free Living, and the new cookbook, Eat Dairy Free: Your Essential Cookbook for Everyday Meals, Snacks, and Sweets. Alisa is also a professional recipe creator and product ambassador for the natural food industry.

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