Yield: 1 Servings
|1 pint||(2 cups) pearl onions; see note|
|2 tablespoons||Each: extra- virgin olive oil, balsamic vinegar, light brown sugar|
|3 larges||Carrots; sliced 1/2-inch thick|
|3 mediums||Turnips; peeled, sliced into 1/2-inch-thick wedges|
|\N \N||Salt; freshly ground pepper|
|⅓ cup||Dried cranberries; plumped in hot water for|
|30 \N||Minutes; drained|
|2 tablespoons||Each: dried currants; toasted pine nuts, shredded fresh basil leaves|
Preparation time: 30 minutes Cooking time: 25-35 minutes Yield: 4 servings This is an interesting twist on Sicilian agrodolce (sweet and sour) roasted vegetables, adapted from "Nicole Routhier's Fruit Cookbook." 1. Heat oven to 450 degrees. Heat large pot of salted water to boil. Add onions. Quickly drain onions; rinse under cold water. Peel onions.
2. Combine olive oil, vinegar and brown sugar in a 13- by 9-inch baking dish. Add carrots, turnips, onions; toss to coat with seasoning. Season to taste with salt and pepper.
3. Roast, stirring occasionally, until vegetables are crisp tender and caramelized, about 25 to 35 minutes. Remove from oven; stir in cranberries, currants, toasted pine nuts and basil. Serve warm or at room temperature.
Note: 2 cups peeled, frozen pearl onions may be substituted for fresh.
Nutrition information per serving: Calories ...... 230 Fat ............. 9 g Cholesterol .. 0 mg Sodium ..... 300 mg Carbohydrates .. 36 g Protein ....... 4 g
Posted to TNT - Prodigy's Recipe Exchange Newsletter by Roserairie@...
on Nov 10, 1997