Orange Roasted Veg Medley

1
Christine Whisenhunt

By
@cwhisenhunt

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.

Rating:

★★★★★ 1 vote

Comments:
Prep:
30 Min
Cook:
45 Min

Ingredients

Add to Grocery List

  • 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
  • 1
    celery root bulb, sliced
  • 1
    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
    cinnamon
  • 1/2 tsp
    nutmeg
  • 1 tsp
    salt

How to Make Orange Roasted Veg Medley

Step-by-Step

  1. 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.

Printable Recipe Card

About Orange Roasted Veg Medley

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




Show 16 Comments & Reviews

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