Roasted Veggie Medley Recipe

Roasted Veggie Medley Recipe photo by Taste of Home

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This colorful blend of fall veggies is tender and sweet, an eye-catching addition to any fall menu. There is a pleasant balance of sweet and sour, which gives this medley a unique flavor.

This recipe is:

Diabetic Friendly

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Roasted Veggie Medley Recipe

Prep: 30 min. Bake: 30 min.

Yield: 6 Servings

30 30 60

Ingredients

1-1/2 cups pearl onions
2 cups fresh baby carrots
3 medium turnips (about 3/4 pound), peeled and cut into 1/2-inch wedges
10 fresh thyme sprigs
1 tablespoon olive oil
2 teaspoons maple syrup, divided
1/4 teaspoon salt
1/8 teaspoon pepper
2 teaspoons cider vinegar
2 tablespoons minced fresh parsley, divided

Directions

In a large saucepan, bring 4 cups water to a boil. Add pearl onions; boil for 3 minutes. Drain and rinse in cold water; peel.
Place the onions, carrots and turnips in a large resealable plastic bag; add the thyme sprigs, oil, 1 teaspoon syrup, salt and pepper. Seal bag and shake to coat.
Arrange vegetables in a single layer in a greased 15-in. x 10-in. x 1-in. baking pan. Bake, uncovered, at 425° for 30-35 minutes or until vegetables are tender, stirring twice.
Discard thyme sprigs. Transfer vegetables to a serving bowl. Drizzle with the vinegar, remaining syrup and 1 tablespoon parsley; toss to coat. Sprinkle with remaining parsley. Yield: 6 servings.

Nutritional Facts 2/3 cup equals 91 calories, 2 g fat (trace saturated fat), 0 cholesterol, 187 mg sodium, 17 g carbohydrate, 2 g fiber, 2 g protein. Diabetic Exchanges: 1 starch, 1/2 fat.

Originally published as Roasted Veggie Medley in Reminisce October/November 2008, p50