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.

Paige Grandjean
This Story Originally Appeared On cookinglight.com

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Jennifer Causey; Styling: Heather Chadduck Hillegas

Recipe Summary

active:
15 mins
total:
50 mins
Yield:
Serves 10 (serving size: about 2/3 cup)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 450°F.

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  • 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.

  • 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.

Nutrition Facts

133 calories; fat 4.5g; saturated fat 0.7g; mono fat 3.1g; poly fat 0.7g; protein 3g; carbohydrates 23g; fiber 6g; cholesterol 0mg; iron 1mg; sodium 210mg; calcium 62mg; sugars 6g; added sugar 1g.
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