Melange of Roasted Baby Vegetables

Follow ACE On
Healthy Living

GET IN THE KNOW WITH ACE

Stay connected with us to get the latest health and fitness news, innovative workouts, healthy recipes and wellness tips.

Find an ACE Pro
VIEW MORE

Change Location

Healthy Recipes
Provided by

< BACK
Melange of Roasted Baby Vegetables

Melange of Roasted Baby Vegetables

Fresh thyme and a golden maple glaze season this attractive mixture of tiny root vegetables.

Serves 4

Prep Time 20 min

Total Time 50 min.

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

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.


Comments