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Roasted Veggie Medley

 Roasted Veggie Medley
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.
6 ServingsPrep: 30 min. Bake: 30 min.


  • 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


  • 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.

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Roasted Veggie Medley (continued)

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.