Orange-Scented Roasted Root Vegetables

Orange-Scented Roasted Root Vegetables

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  • Prep Time


  • Total Time


  • Servings



  • 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

  • cup packed brown sugar

  • 2

    tablespoons orange marmalade

  • 2

    tablespoons lemon juice

  • 1

    tablespoon sweet honey mustard

  • ¼

    teaspoon salt

  • teaspoon ground red pepper

  • Dash ground nutmeg


Preheat oven to 400º. 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 400º 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. Serving Size: 1 cup


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