Melange of Roasted Baby Vegetables

48 minutes Prep: 15 minutes Cook: 31 minutes

54 calories per serving view nutrition facts

happyzhangbo

4 servings suggest servings

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Ingredients

1 1/2	cups	pearl onions
12	ounces	white turnips	baby, peeled (1/4 inch of greens left on) and halved, if large, or regular turnips, peeled and cut into 1/2-inch wedges
2	cups	baby carrots	1/4 inch of greens left on
1	tablespoon	olive oil, extra-virgin
2	teaspoons	maple syrup	pure, divided
1	x	salt	to taste
1	x	black pepper	freshly ground to taste
10	each	thyme	fresh or lemon thyme
2	teaspoons	cider vinegar
2	tablespoons	parsley leaves	fresh chopped flat-leaf, divided

Directions

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.

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Nutrition Facts

Serving Size 94g

Amount per Serving

Calories 54 52% of calories from fat

	% Daily Value*
Total Fat 3.0g	5%
Saturated Fat 0.0g	2%
Trans Fat 0.0g
Cholesterol 0mg	0%
Sodium 15mg	1%
Total Carbohydrate 7.0g	2%
Dietary Fiber 2.0g	7%
Sugars 5.0g
Protein 1.0g	1%

Vitamin A	3%		Vitamin C	20%
Calcium	3%		Iron	2%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

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