Melange of Roasted Baby Vegetables

From EatingWell: Spring 2003, The Essential EatingWell Cookbook (2004) — Subscribe Now!

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

Melange of Roasted Baby Vegetables Recipe

4 servings, 3/4 cup each

Active Time: 20 minutes

Total Time: 50 minutes

Nutrition Profile

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.

Nutrition Bonus: 240% dv vitamin a, 33 mg vitamin c (50% dv), 476 mg potassium (24% dv), 16% dv fiber.

1 1/2 Carbohydrate Serving

Exchanges: 4 1/2 vegetable, 1 fat