Orange-Scented Roasted Root Vegetables

recipe
This no-fuss side dish roasts while you're tending to the rest of the meal.

Yield:

7 servings (serving size: 1 cup)

Recipe from

Nutritional 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

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

Preparation

Preheat oven to 400°.

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.

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.

Note:

November 1997
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