Roasted Veggie Medley Recipe
Roasted Veggie Medley Recipe photo by Taste of Home
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Roasted Veggie Medley Recipe

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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.
TOTAL TIME: Prep: 30 min. Bake: 30 min.
MAKES:6 servings
TOTAL TIME: Prep: 30 min. Bake: 30 min.
MAKES: 6 servings


  • 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

Nutritional Facts

2/3 cup: 91 calories, 2g fat (0 saturated fat), 0 cholesterol, 187mg sodium, 17g carbohydrate (8g sugars, 2g fiber), 2g protein. Diabetic Exchanges: 1 starch, 1/2 fat.


  1. 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.
  2. 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.
  3. 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.
  4. 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.
Originally published as Roasted Veggie Medley in Reminisce October/November 2008, p50

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