Fresh thyme and a golden maple glaze season this attractive mixture of tiny root vegetables. Source: EatingWell Magazine, Spring 2003

Marcy Goldman


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; 3.8 g total fat; 0.6 g saturated fat; 418 mg sodium. 477 mg potassium; 20.7 g carbohydrates; 5.2 g fiber; 12 g sugar; 2.1 g protein; 11931 IU vitamin a iu; 28 mg vitamin c; 50 mcg folate; 77 mg calcium; 1 mg iron; 27 mg magnesium; 2 g added sugar;