In the fall, the finest root vegetables hit the market, and the oven is your best ally for preparing them. Roasting these veggies imparts a distinct flavor and texture, preserving their nutritional value, including essential vitamins, minerals, and fiber. Plus, the delightful aroma filling your home as they near perfection is your cue that it's time to savor them!
Yields6 ServingsPrep Time15 minsCook Time40 minsTotal Time55 mins
2turnips
2russet potatoes
2sweet potatoes
3medium carrotsif you can find the assorted color variations, use these; they're beautiful
4red beets
2yellow onions
4radishes
2tbspolive oil
zest of 1 orange
4tbsporange juicefresh squeezed
2tbspginger; gratedok to leave the skin on for extra nutrients
2tbspturmeric; gratedok to leave the skin on for extra nutrients
2cloves garlic; grated
1tspground coriander
½tspsalt
½tsppepper
½cupfresh parsley leavesfinely chopped for garnish
NOTE: if you want to sweeten this dish up a bit more, add 1-2 tbsp maple syrup or honey.
1
Preheat the oven to 350 F.
2
Clean all vegetables and chop everything into 1-2 inch cubes. For smaller items, you can cut them into halves.
3
Place all veggies in a large bowl and add olive oil, orange juice, zest, turmeric, ginger, garlic, coriander, and salt and pepper. Toss together to coat root veggies well.
4
Use two baking sheets and line with parchment paper. Spread the vegetables in a single layer and roast for 35 Minutes, flipping the veggies over about half way through or 20 Minutes into the roasting process.
5
Place veggies in a large serving dish and top with the parsley flakes. If you choose to add honey or maple syrup, you can drizzle over the top and serve immediately.
Nutrition Facts
6 servings
Serving size
Ingredients
2turnips
2russet potatoes
2sweet potatoes
3medium carrotsif you can find the assorted color variations, use these; they're beautiful
4red beets
2yellow onions
4radishes
2tbspolive oil
zest of 1 orange
4tbsporange juicefresh squeezed
2tbspginger; gratedok to leave the skin on for extra nutrients
2tbspturmeric; gratedok to leave the skin on for extra nutrients
2cloves garlic; grated
1tspground coriander
½tspsalt
½tsppepper
½cupfresh parsley leavesfinely chopped for garnish
NOTE: if you want to sweeten this dish up a bit more, add 1-2 tbsp maple syrup or honey.
Directions
1
Preheat the oven to 350 F.
2
Clean all vegetables and chop everything into 1-2 inch cubes. For smaller items, you can cut them into halves.
3
Place all veggies in a large bowl and add olive oil, orange juice, zest, turmeric, ginger, garlic, coriander, and salt and pepper. Toss together to coat root veggies well.
4
Use two baking sheets and line with parchment paper. Spread the vegetables in a single layer and roast for 35 Minutes, flipping the veggies over about half way through or 20 Minutes into the roasting process.
5
Place veggies in a large serving dish and top with the parsley flakes. If you choose to add honey or maple syrup, you can drizzle over the top and serve immediately.
