Click the Like button to get updates directly in your Facebook feed
Follow @TheDailyMeal on Twitter
Roasted Root Vegetables Recipe
Nov 14, 2012 @ 6:58 PM
Posted by
Daily Value: 11%
Servings: 8
High-Fiber, Low-Fat
Dairy-Free, Gluten-Free, Wheat-Free, Low-Fat-Abs
Posted by
Nutrition
Cal/Serving: 212Daily Value: 11%
Servings: 8
High-Fiber, Low-Fat
Dairy-Free, Gluten-Free, Wheat-Free, Low-Fat-Abs
| Fat | 1g | 1% |
| Saturated | 0g | 1% |
| Carbs | 54g | 18% |
| Fiber | 7g | 27% |
| Sugars | 39g | 0% |
| Protein | 2g | 5% |
| Cholesterol | 0mg | 0% |
| Sodium | 379mg | 16% |
| Calcium | 76mg | 8% |
| Magnesium | 35mg | 9% |
| Potassium | 590mg | 17% |
| Iron | 2mg | 11% |
| Zinc | 1mg | 4% |
| Vitamin A | 8089IU | 162% |
| Vitamin C | 26mg | 43% |
| Thiamin (B1) | 0mg | 7% |
| Riboflavin (B2) | 0mg | 5% |
| Niacin (B3) | 1mg | 7% |
| Vitamin B6 | 0mg | 9% |
| Folic Acid (B9) | 60µg | 15% |
| Vitamin E | 1mg | 6% |
| Vitamin K | 18µg | 22% |
| Fatty acids, total monounsaturated | 0g | 0% |
| Fatty acids, total polyunsaturated | 0g | 0% |
Have a question about the nutrition data? Let us know.
Exclusive from The Daily Meal
Here's an idea: Do a mix-and-match. Make up a couple of different seasoning mixtures and roast...
Think all club sandwiches are created equal? Think again because this one is a keeper. No...
Deep-frying is a method I prefer to avoid for everyday cooking, but this is one of the dishes for...
Popular Recipes
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.
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: 8Cuisine: American
Special Designations: Gluten-free, Healthy
