orange roasted veg medley
(1 RATING)
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!
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prep time
30 Min
cook time
45 Min
method
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yield
Ingredients
- 2 cups butternut squash, chopped bite size
- 2 cups yam, chopped bite size
- 2 cups parsnip, chopped bite size
- 2 cups beets, chopped bite size
- 2 cups pearl onions
- 1 - celery root bulb, sliced
- 1 - fennel bulb, sliced
- 2 pounds brussel sprouts, if large cut in half
- 2 cups orange marmalade
- 1/2 cup orange honey
- 2 sticks butter, softened
- 1 teaspoon cinnamon
- 1/2 teaspoon nutmeg
- 1 teaspoon salt
How To Make orange roasted veg medley
-
Step 1Chop 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.
- Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!
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