Ingredients

• 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 tablespoon chopped fresh flat-leaf parsley, divided

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Cooking Directions

Step 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.

Step 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.

Step 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.