Maple Orange Roasted Roots |
|
 |
Prep Time: 30 Minutes Cook Time: 40 Minutes |
Ready In: 70 Minutes Servings: 3 |
|
Inspiration from Cookgirl's Roasted Winter Root Vegetables With Apple Cider. You can probably add or sub parsnips and yams here too. I use sugar-free maple syrup and marmalade. This is a great healthy alternative for the classic Thanksgiving sweet potatoes. Ingredients:
1 cup turnip, peeled and cut into 1/2 inch pieces (5 oz) |
1 cup butternut squash, peeled and cut into 1/2 inch pieces (6 oz) |
1 cup rutabaga, peeled and cut into 1/2 inch pieces (5 oz) |
6 ounces baby carrots |
1/8-1/4 cup maple syrup (i use sugar-free) |
4 tablespoons orange marmalade (i use no-sugar added) |
1 tablespoon reduced fat margarine |
1/2 teaspoon maple extract |
1 teaspoon cinnamon (optional) |
brown sugar (optional) |
salt and pepper |
Directions:
1. Preheat oven to 425 degrees F.
2. In a small saucepan, melt and mix the marmalade and syrup. Add butter and maple extract, and keep warm.
3. Lightly spray treat a roasting pan with non-stick spray. Toss the vegetables in the pan, and drizzle with the syrup mixture. Sprinkle with salt and pepper, and optional spices/sugar if using. Stir and toss to coat thoroughly.
4. Roast in the oven until they are soft and starting to carmelize, about 30-40 minutes, stirring occasionally.
|
|