Orange-Scented Roasted Root Vegetables

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 Cooking Light

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Nutritional Information

Amount per serving
  • Calories: 229
  • Calories from fat: 11%
  • Fat: 2.8g
  • Saturated fat: 0.5g
  • Monounsaturated fat: 0.7g
  • Polyunsaturated fat: 1.1g
  • Protein: 3g
  • Carbohydrate: 50.7g
  • Fiber: 4.9g
  • Cholesterol: 0.0mg
  • Iron: 1.4mg
  • Sodium: 148mg
  • Calcium: 84mg

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

  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.
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Orange-Scented Roasted Root Vegetables Recipe at a Glance
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