Melange of Roasted Baby Vegetables
Submitted by happyzhangbo
Roasted baby vegetables: pearl onions, carrots, and turnips tossed with maple syrup, thyme, and cider vinegar. A caramelized, lightly glazed side dish that pulls double duty for weeknights and holiday tables.
YIELD
4 servingsPREP
15 minCOOK
31 minREADY
48 minThe move that makes this simple roasted vegetable side shine is the hot oven. At 450°F (230°C), the edges of the baby carrots, pearl onions, and turnips pick up real caramelization instead of just steaming in their own juices.
The pearl onions get a brief blanch first to slip their skins easily, then they roast alongside the other roots with a single teaspoon of maple syrup. That small amount helps the vegetables color without turning cloyingly sweet.
A second teaspoon of maple syrup and a splash of cider vinegar hit the hot vegetables when they come out of the oven. That finishing glaze, plus a handful of fresh parsley, brightens the whole dish and keeps it from tasting heavy.
Kitchen Tips
- Spread the vegetables in a single layer on a rimmed sheet pan. Crowding steams them instead of roasting.
- Turn the vegetables twice during roasting so they color evenly on all sides.
- Leave ¼ inch of green tops on baby carrots and turnips for a rustic presentation.
- Toss the vinegar on while the vegetables are still hot so the acid absorbs deeply.
Variations
- Swap maple syrup for honey or pomegranate molasses.
- Add halved Brussels sprouts or small wedges of butternut squash.
- Use rosemary or sage in place of thyme for a deeper, earthier note.
Ingredients
baby, peeled (1/4 inch of greens left on) and halved, if large, or regular turnips, peeled and cut into 1/2-inch wedges
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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