Melange of Roasted Baby Vegetables
.
Yield
4 servingsPrep
15 minCook
31 minReady
48 minLow in Saturated Fat, Low Cholesterol, Cholesterol-Free, Trans-fat Free, Low Carb, Very low in sodium, Low Sodium
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 ½ | cups |
pearl onions
|
*
|
| 2 | cups |
baby carrots
1/4 inch of greens left on |
*
|
| 12 | ounces |
turnip
baby, 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 |
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 |
apple cider vinegar
|
|
| 2 | tablespoons |
parsley leaves
fresh chopped flat-leaf, divided |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 355 | ml |
pearl onions
|
*
|
| 473 | ml |
baby carrots
1/4 inch of greens left on |
*
|
| 346.8 | ml/g |
turnip
baby, peeled (1/4 inch of greens left on) and halved, if large, or regular turnips, peeled and cut into 1/2-inch wedges |
|
| 15 | ml |
olive oil, extra-virgin
|
|
| 1E+1 | ml |
maple syrup
pure, divided |
|
| 1 | x |
salt
to taste |
*
|
| 1 | x |
black pepper
freshly ground to taste |
*
|
| 1E+1 | each |
thyme
fresh or lemon thyme |
*
|
| 1E+1 | ml |
apple cider vinegar
|
|
| 3E+1 | ml |
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.
