Roasted Root Vegetables

Roasted Root Vegetables
Staff Writer
Roasted Root Vegetables

Rachel Willen

Roasted Root Vegetables

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.

Ingredients

  • 1 1/2-2  Teaspoon  cinnamon

  • 1  Tablespoon  cumin
  • 1/2  Teaspoon  nutmeg, preferably freshly ground
  • Juice of 1  orange (about half 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
  • medium-sized parsnips, peeled and cut into one-inch cubes

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

  • butternut squash, peeled, seeded, and cut into one-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. 

Nutritional Facts

Total Fat
6g
9%
Sugar
21g
23%
Saturated Fat
2g
8%
Cholesterol
5mg
2%
Carbohydrate, by difference
33g
25%
Protein
4g
9%
Vitamin A, RAE
398µg
57%
Vitamin C, total ascorbic acid
2mg
3%
Vitamin K (phylloquinone)
12µg
13%
Calcium, Ca
45mg
5%
Choline, total
10mg
2%
Fiber, total dietary
4g
16%
Fluoride, F
2µg
0%
Folate, total
26µg
7%
Iron, Fe
3mg
17%
Magnesium, Mg
20mg
6%
Niacin
2mg
14%
Phosphorus, P
90mg
13%
Selenium, Se
6µg
11%
Sodium, Na
178mg
12%
Water
62g
2%
Zinc, Zn
1mg
13%

Vegetable Shopping Tip

Look for vegetables that are firm and bright in color – avoid those that are wilted or have wrinkled skins, which are signs of age and damage.

Vegetable Cooking Tip

Vegetables should typically be cooked as quickly as possible, as they can become bland and mushy, and lose vitamins and minerals.