Melange of Roasted Baby Vegetables

• 1 1/2 cups pearl onions
• 2 cups baby carrots 1/4 inch of greens left on
• 12 ounces turnip baby, peeled (1/4 inch of greens left on) and halved, if large, or regular turnips, peeled and cut into 1/2-inch wedges
• 1 tablespoon olive oil, extra-virgin
• 2 teaspoons maple syrup pure, divided
• 1 x salt to taste
• 1 x black pepper freshly ground to taste
• 10 each thyme fresh or lemon thyme
• 2 teaspoons apple cider vinegar
• 2 tablespoons parsley leaves fresh chopped flat-leaf, divided

1. Preheat oven to 450 F.
2. Bring a medium saucepan of water to a boil.
3. Add onions and boil for 1 minute.
4. Drain and rinse under cold running water.
5. Using a sharp paring knife, trim root ends and peel.
6. Combine the onions, carrots, turnips, oil, 1 teaspoon maple syrup, salt, pepper and thyme sprigs in a large bowl; toss to coat well.
7. Spread the vegetable mixture in a single layer on a large baking sheet with sides.
8. Roast, turning the vegetables twice, until tender and lightly browned in spots, about 30 minutes.
9. Transfer the vegetables to a large bowl; remove thyme stems.
10. Drizzle with the remaining 1 teaspoon syrup, vinegar and 1 tablespoon parsley; toss to coat.
11. Sprinkle with the remaining 1 tablespoon parsley and serve.

pearl onions, baby carrots, baby, olive oil, maple syrup, salt, black pepper, thyme, apple cider vinegar, parsley

Taken from recipeland.com/recipe/v/melange-of-roasted-baby-vegetab-49279 (may not work)