Melange of Roasted Baby Vegetables Recipe

0 Reviews

From: EatingWell Magazine, Spring 2003

Fresh thyme and a golden maple glaze season this attractive mixture of tiny root vegetables.

Nutrition profile

for serving adjustment

Serving size has been adjusted!

Original recipe yields 4 servings

Adjust

Metric

Nutrition per serving may change if servings are adjusted.

1½ cups pearl onions
2 cups baby carrots, ( ¼ inch of greens left on) or mini carrots
12 ounces baby turnips, peeled ( ¼ inch of greens left on) and halved, if large, or regular turnips, peeled and cut into ½-inch wedges
1 tablespoon extra-virgin olive oil
2 teaspoons pure maple syrup, divided

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.

Get a full year of EatingWell®, Rachael Ray Every Day™ and Shape® for just $11.

Serving size: ¾ cup
Per serving: 120 calories; 4 g fat(1 g sat); 5 g fiber; 21 g carbohydrates; 2 g protein; 50 mcg folate; 0 mg cholesterol; 12 g sugars; 2 g added sugars; 11,930 IU vitamin A; 28 mg vitamin C; 77 mg calcium; 1 mg iron; 418 mg sodium; 477 mg potassium
Nutrition Bonus: Vitamin A (239% daily value), Vitamin C (47% dv)
Carbohydrate Servings: 1½
Exchanges: 4½ vegetable, 1 fat