Roasted Root Vegetables

Staff Writer
Roasted Root Vegetables
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
241
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. 

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.

Nutritional Facts

Total Fat
0.9g
1.4%
Sugar
40g
N/A
Saturated Fat
0.2g
0.8%
Cholesterol
0.3mg
0.1%
Protein
3g
6%
Carbs
61g
20%
Vitamin A
736µg
82%
Vitamin B6
0.3mg
14.3%
Vitamin C
34mg
57%
Vitamin E
2mg
10%
Vitamin K
18µg
23%
Calcium
102mg
10%
Fiber
8g
31%
Folate (food)
75µg
N/A
Folate equivalent (total)
75µg
19%
Iron
2mg
13%
Magnesium
58mg
14%
Monounsaturated
0.3g
N/A
Niacin (B3)
2mg
11%
Phosphorus
105mg
15%
Polyunsaturated
0.2g
N/A
Potassium
819mg
23%
Riboflavin (B2)
0.1mg
6.4%
Sodium
326mg
14%
Sugars, added
17g
N/A
Thiamin (B1)
0.2mg
11%
Zinc
0.8mg
5%

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