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

Makes 4 servings, 3/4 cup each

ACTIVE TIME: 20 minutes

TOTAL TIME: 50 minutes

EASE OF PREPARATION: Moderate

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.

NUTRITION INFORMATION: Per serving: 121 calories; 4 g fat (1 g sat, 3 g mono); 0 mg cholesterol; 21 g carbohydrate; 2 g protein; 4 g fiber; 417 mg sodium.

Nutrition bonus: Vitamin A (240% daily value), Vitamin C (50% dv), Potassium (24% dv), Fiber (16% dv).