Roasted Root Vegetables With Pearl Onions Recipe

Name: Roasted Root Vegetables With Pearl Onions
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 10 ounces white pearl onions, peeled; 3 parsnips; 3 carrots; 1 large sweet potato; 1 turnip; 1 cup dark brown sugar; 5 tablespoons balsamic vinegar; 3 tablespoons Dijon mustard; 1/4 cup butter, diced; 1/4 teaspoon salt; 1/4 teaspoon ground black pepper; 1/2 cup water

Servings: persons

10 ounces white pearl onions, peeled
3 parsnips
3 carrots
1 large sweet potato
1 turnip
1 cup dark brown sugar
5 tablespoons balsamic vinegar
3 tablespoons Dijon mustard
1/4 cup butter, diced
1/4 teaspoon salt
1/4 teaspoon ground black pepper
1/2 cup water

1
Cook onions in a large pot of boiling, salted water for 2 minutes.
2
drain.
3
peel root vegetables, and chop into large pieces. leave base end intact for rustic presentation. place in glass baking dish
4
preheat oven to 325 degrees.
5
combine sugar, vinegar and mustard in bowl for glaze.
6
transfer onions to glass baking dish, with root vegetables. add glaze, butter, 1 tsp salt, 1/4 tsp pepper, and 1/2 cup water. toss to coat. cover with foil. roast for 25 mins or till soft, for crisper vegetables remove foil at end of cooking. check seasonings and serve. serves 4.

402

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 10 ounces white pearl onions, peeled, 3 parsnips, 3 carrots, 1 large sweet potato, and more.

Yes, Roasted Root Vegetables With Pearl Onions falls under the General category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Roasted Root Vegetables With Pearl Onions

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