Roasted Veggie Medley

Directions

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 15x10x1-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.