Roasted Veggie Medley

Name: Roasted Veggie Medley
Prep time: 30 min
Cook time: 30 min
Total time: 60 min
Yield: 6 servings.
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

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.

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 15x10x1-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.

Nutrition 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.