Orange-Scented Roasted Root Vegetables
By Lv2Cook
Rate this recipe
0/5
(0 Votes)
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 ground nutmeg
Details
Servings 1
Preparation
Step 1
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
You'll also love
- Pasta Mexicana 0/5 (0 Votes)
- Roasted Mushroom, Lentil, and... 0/5 (0 Votes)
- Filet Mignon with Roasted Potatoes... 5/5 (1 Votes)
- Strawberry Waffles with Buttered... 0/5 (0 Votes)
- Sautéed Tilapia with... 0/5 (0 Votes)
- GARLIC LIME SEASONING 0/5 (0 Votes)
- Orange Julius Cookies 0/5 (0 Votes)
Review this recipe