Active Time: 30 MinsTotal Time1 Hour 10 Mins
Yield: Serves 10 (serving size: 1 1/4 cups)
These vegetables are so good, they may upstage everything else on the table. The balsamic-maple sauce is particularly delicious (and smartly added at the end to keep all flavors and colors vibrant). Roasting the purple vegetables separately will also help keep all the colors looking their best.
Ingredients
- Cooking spray
- 1 pound red onions, each cut into 8 wedges with root intact
- 1 pound purple sweet potatoes, cut into 3/4-inch cubes
- 1 pound small multicolored carrots, (including purple), cut on an angle into 2-inch-long pieces, divided
- 1/4 cup olive oil, divided
- 1 pound turnips, each cut into 8 wedges
- 1 pound parsnips, cut on an angle into 2-inch-long pieces
- 1 teaspoon kosher salt
- 1 teaspoon black pepper
- 6 tablespoons balsamic vinegar
- 1/4 cup pure maple syrup
- 1 tablespoon chopped fresh thyme leaves
Nutritional Information
- Calories 202
- Fat 6g
- Satfat 1g
- Unsatfat 5g
- Protein 3g
- Carbohydrate 36g
- Fiber 7g
- Sugars 16g
- Added sugars 5g
- Sodium 288mg
- Calcium 8% DV
- Potassium 14% DV
- Calories 202
- Fat 6g
- Satfat 1g
- Unsatfat 5g
- Protein 3g
- Carbohydrate 36g
- Fiber 7g
- Sugars 16g
- Added sugars 5g
- Sodium 288mg
- Calcium 8% DV
- Potassium 14% DV
How to Make It
Step 1
Preheat oven to 450°F. Line 2 rimmed baking sheets with parchment paper, and lightly coat with cooking spray.
Step 2
Combine onions, purple sweet potatoes, purple carrots, and 2 tablespoons olive oil in a large bowl; toss to coat, and arrange in a single layer on a prepared baking sheet. In the same bowl, combine turnips, parsnips, remaining carrots, and remaining 2 tablespoons olive oil, and toss to coat; arrange in a single layer on the other prepared baking sheet. Sprinkle both baking sheets of vegetables evenly with salt and pepper. Bake purple vegetable mixture at 450°F, without stirring, until tender, about 25 minutes. Bake turnip mixture at 450°F, without stirring, until tender and lightly caramelized, 30 to 35 minutes.
Step 3
While vegetables bake, combine vinegar and syrup in a small saucepan over medium-high. Bring to a boil, without stirring, and cook until mixture is thickened, 6 to 8 minutes. (You should have about 1/2 cup of liquid.) Remove from heat, and cool to room temperature; sauce will thicken to syrupy consistency upon cooling.
Step 4
Arrange roasted vegetables on a platter, and drizzle with balsamic syrup. Sprinkle with fresh thyme, and serve immediately.
Source: Read Full Article
