Photo: Jennifer Causey; Styling: Heather Chadduck Hillegas
A mix of colorful root vegetables may be your star side. Peeled, prechopped butternut squash saves time, but pieces tend to be irregular and small--we prefer peeling and cubing it yourself.
Serves 10 (serving size: about 2/3 cup)
1. Preheat oven to 450°F.
2. Combine oil, maple syrup, 1 tablespoon orange juice, 2 teaspoons tarragon, salt, and pepper in a bowl, stirring with a whisk. Combine butternut squash, parsnips, Brussels sprouts, and potatoes in a large bowl. Add orange juice mixture to vegetables; toss to coat.
3. Spread vegetable mixture in a single layer on a foil-lined baking sheet coated with cooking spray. Bake at 450°F for 35 minutes or until browned and tender, stirring gently with a spatula after 25 minutes. Remove pan from oven. Sprinkle vegetables with orange zest strips, 1 tablespoon orange juice, and 1 teaspoon tarragon; toss.