Recipe - Sicilian Roasted Vegetables

1 pt (2 cups) pearl onions; see
note
2 tablespoon Each: extra virgin olive
oil, balsamic vinegar,
light brown sugar
3 lg Carrots; cut or sliced up 1/2inch
thick
3 md Turnips; peeled, cut or sliced up into
1/2inchthick wedges
Salt; freshly ground pepper
1/3 cup Dried cranberries; plumped
in hot water for
30 Minutes; drained
2 tablespoon Each: dried currants;
toasted pine nuts, shredded
fresh basil leaves

Preparation time: 30 minutes Cooking time: 2535 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 9inch 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@aol.com
on Nov 10, 1997