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Orange-Scented Roasted Root Vegetables

Yield 7 servings (serving size: 1 cup)
This no-fuss side dish roasts while you're tending to the rest of the meal.

Ingredients

  • 4 cups (1-inch) cubed peeled sweet potato
  • 3 cups (1-inch) cubed peeled rutabaga
  • 2 cups (1-inch) sliced parsnip
  • 1 tablespoon vegetable oil
  • 2 medium onions, each cut into 8 wedges
  • Cooking spray
  • 1/3 cup packed brown sugar
  • 2 tablespoons orange marmalade
  • 2 tablespoons lemon juice
  • 1 tablespoon sweet honey mustard
  • 1/4 teaspoon salt
  • 1/8 teaspoon ground red pepper
  • Dash of ground nutmeg

Nutrition Information

  • calories 229
  • caloriesfromfat 11 %
  • fat 2.8 g
  • satfat 0.5 g
  • monofat 0.7 g
  • polyfat 1.1 g
  • protein 3 g
  • carbohydrate 50.7 g
  • fiber 4.9 g
  • cholesterol 0.0 mg
  • iron 1.4 mg
  • sodium 148 mg
  • calcium 84 mg

How to Make It

  1. Preheat oven to 400°.

  2. Combine first 5 ingredients in a bowl; toss. Arrange vegetables in a single layer in a shallow roasting pan coated with cooking spray. Bake at 400° for 45 minutes; stir twice.

  3. Combine sugar and remaining ingredients in a small saucepan; bring to a boil. Reduce heat; simmer 1 minute. Pour over vegetables; toss gently. Bake an additional 15 minutes or until vegetables are tender.