Melange of Roasted Baby Vegetables
http://www.eatingwell.com/recipes/melange_of_roasted_baby_vegetables.html
From EatingWell: Spring 2003, The Essential EatingWell Cookbook (2004)Fresh thyme and a golden maple glaze season this attractive mixture of tiny root vegetables.
4 servings, 3/4 cup each | Active Time: 20 minutes | Total Time: 50 minutes
Ingredients
- 1 1/2 cups pearl onions
- 2 cups baby carrots, (1/4 inch of greens left on) or mini carrots
- 12 ounces baby turnips, peeled (1/4 inch of greens left on) and halved, if large, or regular turnips, peeled and cut into 1/2-inch wedges
- 1 tablespoon extra-virgin olive oil
- 2 teaspoons pure maple syrup, divided
- 1/2 teaspoon salt, or to taste
- Freshly ground pepper, to taste
- 10 sprigs fresh thyme, or lemon thyme
- 2 teaspoons cider vinegar
- 2 tablespoons chopped fresh flat-leaf parsley, divided
Preparation
- Preheat oven to 450° F. Bring a medium saucepan of water to a boil. Add onions and boil for 1 minute. Drain and rinse under cold running water. Using a sharp paring knife, trim root ends and peel.
- Combine the onions, carrots, turnips, oil, 1 teaspoon maple syrup, salt, pepper and thyme sprigs in a large bowl; toss to coat well. Spread the vegetable mixture in a single layer on a large baking sheet with sides. Roast, turning the vegetables twice, until tender and lightly browned in spots, about 30 minutes.
- Transfer the vegetables to a large bowl; remove thyme stems. Drizzle with the remaining 1 teaspoon syrup, vinegar and 1 tablespoon parsley; toss to coat. Sprinkle with the remaining 1 tablespoon parsley and serve.
Nutrition
Per serving : 121 Calories; 4 g Fat; 1 g Sat; 3 g Mono; 0 mg Cholesterol; 21 g Carbohydrates; 2 g Protein; 4 g Fiber; 417 mg Sodium; 476 mg Potassium
1 1/2 Carbohydrate Serving
Exchanges: 4 1/2 vegetable, 1 fat