Orange-Tarragon Sheet Pan Roasted Vegetables

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Orange-Tarragon Sheet Pan Roasted VegetablesRecipe

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)


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3 tablespoons olive oil
1 tablespoon maple syrup
1 tablespoon fresh orange juice
2 teaspoons chopped fresh tarragon
1 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
1 pound peeled cubed butternut squash (about 3 cups)
1 pound parsnips, peeled and cut into 1-in. pieces (about 2 1/4 cups)
1 pound Brussels sprouts, trimmed and halved
8 ounces small Yukon Gold potatoes, halved
Cooking spray
1 teaspoon orange zest strips
1 tablespoon fresh orange juice
1 teaspoon chopped fresh tarragon


Active: 15 Minutes
Total: 50 Minutes

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.

Created date

October 2016

Nutritional Information

Calories 133
Fat 4.5 g
Satfat 0.7 g
Monofat 3.1 g
Polyfat 0.7 g
Protein 3 g
Carbohydrate 23 g
Fiber 6 g
Cholesterol 0.0 mg
Iron 1 mg
Sodium 210 mg
Calcium 62 mg
Sugars 6 g
Est. Added Sugars 1 g