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.

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. 

Nutrition

Calories per serving:

199 kcal

Daily value:

10%

Servings:

8
  • Carbohydrate, by difference 36 g
  • Protein 5 g
  • Total lipid (fat) 5 g
  • Vitamin A, IU 8103 IU
  • Vitamin A, RAE 492 µg
  • Vitamin B-12 1 µg
  • Vitamin B-12, added 1 µg
  • Vitamin C, total ascorbic acid 2 mg
  • Vitamin D 25 IU
  • Vitamin E (alpha-tocopherol) 1 mg
  • Vitamin K (phylloquinone) 10 µg
  • Ash 1 g
  • Betaine 1 mg
  • Calcium, Ca 43 mg
  • Carotene, alpha 2110 µg
  • Carotene, beta 3599 µg
  • Cholesterol 4 mg
  • Choline, total 12 mg
  • Cryptoxanthin, beta 4 µg
  • Fatty acids, total monounsaturated 2 g
  • Fatty acids, total polyunsaturated 1 g
  • Fatty acids, total saturated 1 g
  • Fiber, total dietary 3 g
  • Fluoride, F 2 µg
  • Folate, DFE 162 µg
  • Folate, food 24 µg
  • Folate, total 111 µg
  • Folic acid 81 µg
  • Fructose 4 g
  • Glucose (dextrose) 4 g
  • Glutamic acid 1 g
  • Iron, Fe 7 mg
  • Lutein + zeaxanthin 282 µg
  • Magnesium, Mg 24 mg
  • Niacin 4 mg
  • Phosphorus, P 79 mg
  • Phytosterols 1 mg
  • Potassium, K 311 mg
  • Proanthocyanidin dimers 1 mg
  • Quercetin 1 mg
  • Retinol 103 µg
  • Selenium, Se 5 µg
  • Sodium, Na 198 mg
  • Starch 7 g
  • Sucrose 6 g
  • Sugars, total 19 g
  • Vitamin D (D2 + D3) 1 µg
  • Vitamin D3 (cholecalciferol) 1 µg
  • Water 59 g
  • Zinc, Zn 1 mg
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