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.

8
Servings
202
Calories Per Serving
Deliver Ingredients

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
  • 3 medium-sized parsnips, peeled and cut into one-inch cubes

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

  • 1 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
3g
13%
Cholesterol
5mg
2%
Carbohydrate, by difference
32g
25%
Protein
7g
15%
Vitamin A, RAE
389µg
56%
Vitamin C, total ascorbic acid
4mg
5%
Vitamin K (phylloquinone)
11µg
12%
Calcium, Ca
95mg
10%
Choline, total
13mg
3%
Fiber, total dietary
3g
12%
Fluoride, F
2µg
0%
Folate, total
55µg
14%
Iron, Fe
3mg
17%
Magnesium, Mg
42mg
13%
Niacin
3mg
21%
Pantothenic acid
1mg
20%
Phosphorus, P
134mg
19%
Riboflavin
1mg
91%
Selenium, Se
7µg
13%
Sodium, Na
148mg
10%
Thiamin
1mg
91%
Water
59g
2%
Zinc, Zn
2mg
25%

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.