Lightly caramelized, with rosemary and orange zest, these Roasted Root Vegetables deserve a place at your table! Rich with flavor they are so tasty and full of nutrition. Leftovers can be tucked in to bowls, salads, egg dishes and wraps.
- 2 1/2 pounds root vegetables: carrots, parsnips, rutabaga, turnips
- 1 red onion
- 3 tablespoons olive oil
- 3 tablespoon balsamic vinegar
- 2 tablespoons maple syrup
- 1 tablespoon fresh rosemary, roughly chopped
- 1 orange, zest and a squeeze of juice
- 1/2 teaspoon salt (more to taste)
- 1/4 teaspoon pepper
- Cut root vegetables. (See notes on size.)
- In a bowl toss cut root vegetables with olive oil, balsamic vinegar, maple syrup, rosemary, orange zest, salt and pepper.
- Place vegetables on a sheet pan in a single layer (use two pans in needed). Bake in a preheated oven at 450 degrees. Check at 30 minutes turning the pan if vegetables are more done on one side and stir if they are getting too browned on the bottom (usually they are fine without stirring). Bake for another 15-30 minutes until tender.
- Serve with a squeeze of fresh orange, adjust salt and pepper to your preference.
Round Roots such at Rutabagas and Potatoes, will take the longest to roast. Cut 3/4 inch thick strips, wedges or chunks.
Long Roots like carrots and parsnips cook more quickly. Cut about 1 inch thick. Small carrots can be roasted whole or sliced in half. Larger carrots and parsnips can be cut in strips or chunks.
Turnips and radishes cook quickly. Cut in large wedges or leave whole for radishes.
Onions cut in half and then about 4 wedges (8 total).
- Serving Size: 3/4 cup
- Calories: 125
- Sugar: 8.2 g
- Sodium: 117.2 mg
- Fat: 5.6 g
- Saturated Fat: 0.8 g
- Carbohydrates: 16.9 g
- Fiber: 4.9 g
- Protein: 2.3 g
- Cholesterol: 0 mg
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