Sicilian Roasted Vegetables
| Yield: | 1 Servings |
| Categories: |
| 1 | pt | (2 cups) pearl onions; see note |
| 2 | tb | Each: extra- virgin olive oil, balsamic vinegar, light brown sugar |
| 3 | lg | Carrots; sliced 1/2-inch thick |
| 3 | md | Turnips; peeled, sliced into 1/2-inch-thick wedges |
| Salt; freshly ground pepper | ||
| 1/3 | c | Dried cranberries; plumped in hot water for |
| 30 | Minutes; drained | |
| 2 | tb | Each: dried currants; toasted pine nuts, shredded fresh basil leaves |
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