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

Marcy Goldman
Source: EatingWell Magazine, Spring 2003


Recipe Summary

50 mins


Ingredient Checklist


Instructions Checklist
  • Preheat oven to 450 degrees 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 Facts

120 calories; protein 2.1g 4% DV; carbohydrates 20.7g 7% DV; exchange other carbs 1.5; dietary fiber 5.2g 21% DV; sugars 11.9g; fat 3.8g 6% DV; saturated fat 0.6g 3% DV; cholesterolmg; vitamin a iu 11930.5IU 239% DV; vitamin c 28.5mg 47% DV; folate 50.4mcg 13% DV; calcium 76.8mg 8% DV; iron 1.4mg 8% DV; magnesium 27.2mg 10% DV; potassium 477.4mg 13% DV; sodium 418.1mg 17% DV; thiamin 0.1mg 9% DV; added sugar 2g.