Melange of Roasted Baby Vegetables

Spring 2003, The Essential EatingWell Cookbook (2004)

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

Melange of Roasted Baby Vegetables

Makes: 4 servings, 3/4 cup each

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  • 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


  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.


Per serving: 121 calories; 4 g fat (1 g sat, 3 g mono); 0 mg cholesterol; 21 g carbohydrates; 2 g added sugars; 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.

Carbohydrate Servings: 1 1/2

Exchanges: 4 1/2 vegetable, 1 fat

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