Roasted Veggie Medley Recipe

Name: Roasted Veggie Medley
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Cuisine: Vegetarian
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

Servings: persons

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

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 425u00b0 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.

No nutrition data on file — estimate from the ingredient list.

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 10 ingredients. The key ingredients include: 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, and more.

Yes, Roasted Veggie Medley falls under the Vegetarian 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 Veggie Medley

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