Roasted Veggie Medley

• 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 425u0b0 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.

pearl onions, fresh baby carrots, wedges, thyme, olive oil, maple syrup, salt, pepper, cider vinegar, fresh parsley

Taken from www.tasteofhome.com/recipes/roasted-veggie-medley/ (may not work)