Fresh thyme and a golden maple glaze season this attractive mixture of tiny root vegetables.
Per serving: 120 calories; 4 g fat (1 g sat, 3 g mono); 0 mg cholesterol; 21 g carbohydrate; 2 g protein; 5 g fiber; 418 mg sodium; 476 mg potassium; 2 g added sugars
Carbohydrate Servings: 1 1/2
Exchanges: 4 1/2 vegetable, 1 fat
Nutrition Bonus: 240% dv vitamin a, 33 mg vitamin c (50% dv), 476 mg potassium (24% dv), 16% dv fiber.
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1 1/2 cup of pearl onions
2 cups of baby carrots
12 ounces of baby turnips
1 tablespoon of extra-virgin olive oil
2 teaspoons of pure maple syrup
1/2 teaspoon of salt
Freshly ground pepper
10 sprigs of fresh thyme
2 teaspoons of cider vinegar
2 tablespoons of chopped fresh flat-leaf parsley
Preheat oven to 450° F. Bring a medium saucepan of water to a boil. Add onions and boil for 1 minute. Drain and rinse under cold running water. Using a sharp paring knife, trim root ends and peel.
Combine the onions, carrots, turnips, oil, 1 teaspoon maple syrup, salt, pepper and thyme sprigs in a large bowl; toss to coat well. Spread the vegetable mixture in a single layer on a large baking sheet with sides. Roast, turning the vegetables twice, until tender and lightly browned in spots, about 30 minutes.
Transfer the vegetables to a large bowl; remove thyme stems. Drizzle with the remaining 1 teaspoon syrup, vinegar and 1 tablespoon parsley; toss to coat. Sprinkle with the remaining 1 tablespoon parsley and serve.
