We love roasted vegetables, especially in the winter and this recipe is great tasting with a zesty orange sauce. I’ve used three of our favorite root vegetables here but I’ll often mix it up and put in sweet potatoes, rutabaga, or even chopped up winter squash like butternut. Feel free to add onions if you’re so inclined also.

Roasted Root Vegetables With Orange Spice Sauce

Ingredients
4 cups golden beets, sliced (or use red ones if you can’t find golden ones)
2 cups parsnips, sliced
4 carrots, sliced

Orange Spice Sauce

2 1/2 Tbsp fresh squeezed orange juice
2 Tbsp maple syrup
2 cloves garlic, minced or pressed
1/2 tsp cinnamon
1/2 tsp nutmeg
1/2 tsp paprika
3 Tbsp olive oil
1 Tbsp fresh gingeroot, grated
2 Tbsp Braggs seasoning

Preheat oven to 350 degrees. Mix all sauce ingredients together in a jar, shake well and set aside.

Wash all veggies well (leave the peals on as most of the nutrients in root vegetables are in the peals), slice them and put into a 13×9x2″ casserole or baking dish. Pour the sauce over the veggies and toss until they are coated. Bake uncovered for 45-55 minutes or until the vegetables are tender but not mushy.

Stir a few times while roasting to make sure they stay coated with the sauce. They will suck most of it up and taste delicious!

Serves 6-8 as a side dish.

Serve with Red Lentil Dahl and Marrakech couscous, as shown in the photo, or choose a big plate full of steamed greens and a lean chicken breast.

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Roasted Root Vegetables with Orange Spice Sauce Recipe Photo Credit: Her View Photography