One of my favorite foods is definitely roasted vegetables. Typically, I just season them with salt and pepper, and maybe some herbs, but sometimes I dress them up a bit more. This recipe for sweet and sour roasted vegetables was one that I started making many years ago when I was craving something different. It’s boldly flavored, and adds something delicious to ordinary protein-vegetable-starch meals. These veggies are also a great addition to rice bowls for lunch, or you can serve them atop salad.
Sweet and Sour Roasted Vegetables with Beets, Carrots, and Parsnips
I originally shared this recipe way back in 2008, but have given the recipe an update. Also, here are some quick tips and FAQs to help cover the bases.
- Can I Use Other Vegetables? Yes! This flavor blend is great with winter squash, sweet potato, potato, bell peppers, eggplant, and other root vegetables. There really is no rule. I just lean toward these springtime vegetables because the are a bit firmer and their natural sweetness goes well with the roasting sauce. Also, if using other vegetables, keep the cooking time in mind. For softer produce, like winter squash and sweet potatoes, and wetter produce, like eggplant, you can typically skip the steaming.
- Is the Steaming Really Necessary? The vegetables used are a bit firmer, so the steaming helps to tenderize them from the get go, and helps to keep the sauces and herbs from burning. In a pinch, you might be able to skip it.
- I Need Low Sodium. Is the Salt Necessary? We prefer it with the salt, but I have made these sweet and sour roasted vegetables without the salt and pepper, and they were still delicious!
- Can I Substitute Another Vinegar? Apple cider vinegar does provide the right sweet and sour vibe for this recipe. I don’t recommend using white vinegar, if you can help it.
- Can I Substitute Another Sweetener? You can! We prefer maple, but agave nectar or honey (not strictly vegan) also work well. To be safe, I’d stick with a liquid sweetener.
Special Diet Notes: Sweet and Sour Roasted Vegetables
By ingredients, this recipe is dairy-free / non-dairy, egg-free, gluten-free, grain-free, nut-free, peanut-free, soy-free, plant-based, vegan, vegetarian, paleo, and top food allergy-friendly.
- 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)
- 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.