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

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1 pound small beets, trimmed, peeled, and cut into wedges

1 pound parsnips, cut into (2-inch-thick) slices

1 pound carrots, cut into (2-inch-thick) slices

Cooking spray

1/4 cup maple syrup

3 tablespoons cider vinegar

1 lemon

2 tablespoons olive oil

2 teaspoons coriander seeds, crushed

2 teaspoons chopped fresh or 1/2 teaspoon dried tarragon

12 fresh thyme sprigs

1/2 teaspoon salt

1/2 teaspoon freshly ground black pepper

Fresh thyme sprigs (optional)

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