MIXED*****Roasted Sweet-and-Sour Beets, Carrots, and Parsnips
By Unblond1
Dan liked this too, ate a full serving
Update - 08/04/12 - I doubled this and took it to Andria's for Easter dinner. I didn't have beets so I subbed brussels sprouts and it was super.
- 4
Ingredients
- 1/2 lb. small beets, trimmed, peeled, and cut into wedges
- 1/2 lb. parsnips, cut into 2-inch-thick chunks
- 1/2 lb. carrots, cut into 2-inch-thick slices
- 2 tbsp. maple syrup
- 1 1/2 tbsp. cider vinegar
- 1 lemon
- 2 tbsp. EVOO
- 1 tsp. coriander seeds, lightly crushed
- 6 fresh thyme sprigs
- sea salt and freshly ground pepper
Preparation
Step 1
Steam vegetables separately, covered, 5 minutes. Place in a large bowl. (If making ahead, refrigerate beets separately) This step is not necessary - just roast veggies longer.
Combine syrup and vinegar; set aside.
Preheat oven to 400°.
Squeeze juice from lemon into bowl; add lemon halves to beet mixture. Add oil, coriander and thyme sprigs. Pour over beet mixture; toss well. Sprinkle with salt and pepper.
Bake at 400° for 30 minutes. Remove from oven and stir; pour syrup mixture over vegetable mixture; stir well to coat. n.b. if using brussels sprouts instead of beets, don't add them until the carrots and parsnips have cooked for about 20 minutes to avoid overcooking.
Bake an additional 30 minutes or until vegetables are tender and browned in spots. Discard lemon halves. Garnish with additional thyme sprigs, if desired, to serve.
Nutrition Facts - 4 Servings, with beets
Amount Per Serving
Calories 173.5
Total Fat 7.4 g
Saturated Fat 1.1 g
Polyunsaturated Fat 1.1 g
Monounsaturated Fat 5.1 g
Cholesterol 0.0 mg
Sodium 201.5 mg
Potassium 545.3 mg
Total Carbohydrate 27.2 g
Dietary Fiber 4.9 g
Sugars 15.2 g
Protein 2.2 g
4 Servings - with Brussels Sprouts
Amount Per Serving
Calories 168.9
Total Fat 7.6 g
Saturated Fat 1.1 g
Polyunsaturated Fat 1.2 g
Monounsaturated Fat 5.1 g
Cholesterol 0.0 mg
Sodium 51.7 mg
Potassium 552.1 mg
Total Carbohydrate 25.6 g
Dietary Fiber 5.3 g
Sugars 11.6 g
Protein 2.7 g