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20 minute dinner recipes

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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

Preparation

  1. 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.
  2. 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.
  3. 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