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YIELD
4 servingsPREP
15 minCOOK
31 minREADY
48 minIngredients
12
346.8
OUNCES
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
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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