Orange Roasted Veg Medley

Christine Whisenhunt


This recipe is the result of a Thanksgiving orange side dish challenge. After racking my brain and trying to come up with something that would work for Thanksgiving dinner, used fall veggies and orange, and incorporated all the colors of fall, this is one of the things I came up with. I took some ideas from a few other recipes I have and combined them to come up with the coating. I think this is going to be amazing. I can't wait to try it. Hope you all do too! Enjoy!

Note: Photo borrowed from internet. It was the best I could do. I will post a pic of my own soon.

pinch tips: How to Wash Fruits & Vegetables




30 Min


45 Min


2 c
butternut squash, chopped bite size
2 c
yam, chopped bite size
2 c
parsnip, chopped bite size
2 c
beets, chopped bite size
2 c
pearl onions
celery root bulb, sliced
fennel bulb, sliced
2 lb
brussel sprouts, if large cut in half
2 c
orange marmalade
1/2 c
orange honey
2 stick
butter, softened
1 tsp
1/2 tsp
1 tsp

Directions Step-By-Step

Chop veggies. Place in a large roasting pan and toss them together. Mix remaining ingredients together in bowl. Pour over veggies. Toss to coat. Bake at 375 degrees for 45-60 min, until desired tenderness is reached. Stir a few times while baking.

About this Recipe

Course/Dish: Vegetables
Other Tags: Quick & Easy, Healthy