Roasted Root Vegetables Recipe


Nutrition

Cal/Serving: 121
Daily Value: 6%
Servings: 8

High-Fiber, Low-Fat
Low-Fat-Abs, Dairy-Free, Gluten-Free, Wheat-Free, Egg-Free, Milk-Free, Peanut-Free, Tree-Nut-Free, Soy-Free, Fish-Free, Shellfish-Free
Fat1g1%
Saturated0g1%
Carbs29g10%
Fiber7g27%
Sugars12g0%
Protein3g5%
Cholesterol0mg0%
Sodium379mg16%
Calcium91mg9%
Magnesium51mg13%
Potassium716mg20%
Iron2mg11%
Zinc1mg4%
Vitamin A14719IU294%
Vitamin C36mg59%
Thiamin (B1)0mg10%
Riboflavin (B2)0mg5%
Niacin (B3)2mg10%
Vitamin B60mg12%
Folic Acid (B9)75µg19%
Vitamin E2mg10%
Vitamin K18µg22%
Fatty acids, total monounsaturated0g0%
Fatty acids, total polyunsaturated0g0%
Have a question about the nutrition data? Let us know.

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Roasted Root Vegetables
Rachel Willen

Honey, raisins, dried cranberries and apricots, crystallized ginger, and a touch of orange zest lend a sweet and zesty flavor to a healthy Thanksgiving side dish.

See all root vegetable recipes

Click here to see A Gluten-Free Thanksgiving.

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Ratings366

INGREDIENTS

  • 1 1/2-2 teaspoons cinnamon

  • 1 tablespoon cumin
  • 1/2 teaspoon nutmeg, preferably freshly ground
  • Juice of 1 orange (about 1/2 cup)
  • 1/3 cup chicken or turkey stock
  • 1/2 cup honey

  • 1 teaspoon kosher salt, or more to taste
  • 16 ounces baby carrots, halved lengthwise
  • 3 medium-sized parsnips, peeled and cut into 1-inch cubes

  • 2 medium-sized purple top turnips, peeled and cut into 1-inch cubes

  • 1 butternut squash, peeled, seeded, and cut into 1-inch cubes

  • 1/2 cup raisins

  • 1/2 cup dried cranberries

  • 6-8 dried apricots, diced

  • 3-4 pieces crystalized ginger, diced finely
  • 1 teaspoon orange zest, for garnish (optional)

DIRECTIONS

Preheat the oven to 375 degrees.

In a medium-sized saucepan combine the cinnamon, cumin, nutmeg, orange juice, stock, honey, and salt and bring to a simmer, or heat until the honey is well distributed within the liquid. Place all of the remaining ingredients except for the zest in a large roasting pan and add the liquid mixture, tossing to coat evenly. Cover tightly with a snugly fitting lid or aluminum foil. (This will allow the vegetables to steam and par cook.)

Roast for 25 minutes covered. Remove the cover, and gently toss the vegetables to recoat in liquid. Roast until the vegetables are nicely glazed and lightly browned, about 20 more minutes. Garnish with the orange zest. Serve warm. 

Recipe Details

Click here to see more recipes from FoodFix Kitchen.

Servings: 8
Cuisine: American
Special Designations: Gluten-free, Healthy

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