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Roasted Sweet-and-Sour Beets, Carrots, and Parsnips

Roasted Sweet-and-Sour Beets, Carrots, and Parsnips
Need a gluten free, primal, and vegan side dish? Roasted Sweet-and-Sour Beets, Carrots, and Parsnips could be a super recipe to try. This recipe covers 17% of your daily requirements of vitamins and minerals. One portion of this dish contains about 3g of protein, 5g of fat, and a total of 181 calories. This recipe serves 7. If you have beets, lemon, thyme sprigs, and a few other ingredients on hand, you can make it. From preparation to the plate, this recipe takes around 45 minutes.

Instructions

1
Preheat oven to 40
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OvenOven
2
Steam first 3 ingredients, covered, 5 minutes.
3
Place in a shallow roasting pan coated with cooking spray.
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Cooking SprayCooking Spray
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Roasting PanRoasting Pan
4
Combine syrup and vinegar; set aside.
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VinegarVinegar
SyrupSyrup
5
Squeeze juice from lemon into a bowl; add lemon halves to beet mixture.
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JuiceJuice
LemonLemon
BeetBeet
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BowlBowl
6
Combine juice, oil, coriander, tarragon, and 12 thyme sprigs.
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Fresh ThymeFresh Thyme
CorianderCoriander
TarragonTarragon
JuiceJuice
Cooking OilCooking Oil
7
Pour over beet mixture; toss well.
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BeetBeet
8
Sprinkle with salt and pepper.
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Salt And PepperSalt And Pepper
9
Bake at 400 for 30 minutes.
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OvenOven
10
Pour syrup mixture over beet mixture; stir well to coat.
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SyrupSyrup
BeetBeet
11
Bake an additional 30 minutes or until beets are tender. Discard lemon halves.
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BeetBeet
LemonLemon
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OvenOven
12
Garnish with additional thyme sprigs, if desired.
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Fresh ThymeFresh Thyme
DifficultyHard
Ready In45 m.
Servings7
Health Score48
Dairy FreeGluten FreeVeganVegetarian
DietsGluten FreeDairy FreeLacto Ovo Vegetarian
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