This easy Orange-Tarragon Roasted Root Vegetables recipe, based on a Cooking Light recipe, is simple enough for any fall meal, yet flavorful enough for Thanksgiving or Christmas. It’s super easy, can be made ahead and frozen, and is a crowd-pleaser!
Orange-Tarragon Roasted Root Vegetables
Adding orange and tarragon to basic root vegetables creates a simple yet exquisite dish bursting with warmth and freshness. Subsequently, it’s a great addition to any fall dish and makes a filling yet inexpensive complement to your holiday feast. Plus, you can use almost any root vegetables, so don’t feel hemmed in by the ones listed below. These are just our favorites. Depending on the quality of produce available when I make it, I add or substitute whatever is fresh and on sale. For our family, we must have carrots, potatoes, and onions. Everything else is exchangeable.
Easy Make-Ahead Veggie Recipe
In preparation for a holiday meal, I make this in advance. To do so, complete the process through baking, though cutting it by about 10 minutes. You want the vegetables al dente. Do not add Step 6 ingredients (yet). Allow veggies to cool completely, then store and freeze until the big day. Allow them to thaw and then pop them in a 350 oven for 10-15 minutes. Finally, toss with the final juice/tarragon/zest combination.
The recipe makes a pretty large quantity, which can easily be doubled – so long as you have the oven space! So, when it’s just our family, I make the veggies ahead of time, split into two baggies, and then use half for Thanksgiving and the other half for Christmas.
As always, be sure to plan and prep for your holiday in advance so you can relax while also putting a feast on the table!
Easy Orange-Tarragon Roasted Root Vegetables Recipe
This easy orange-tarragon roasted root vegetables recipe is part of our Perfect Easy Thanksgiving Day Meal. The flavors go well with our herbed turkey, sweet potato casserole, and cherry port cranberry sauce. We fight over the leftovers, which feel like they could be a meal in themselves. For example, if you add a heavy helping of sausage or bacon. So good!
Easy Fall & Winter Recipes
Looking for more fall and winter-worthy recipes? We love crock-pot winter squash soup with rustic Italian bread. Or if you’re under the weather (or not!), you can’t go wrong with homemade chicken noodle soup. We make a big batch and freeze it in smaller portions so it’s ready to go when needed. For dessert, these oatmeal blueberry cookies will make your belly and your soul feel cozy.
Plus, no fall flavor would be complete without pumpkin spice! We love to make our own homemade pumpkin spice seasoning and DIY Pumpkin Spice Lattes at home. And if pumpkin spice isn’t your thing, we’ve got you covered with homemade chocolate syrup and homemade vanilla syrup!
This recipe was inspired by “Orange-Tarragon Sheet Pan Roasted Vegetables” from the Nov 2016 edition of Cooking Light.
Easy Orange-Tarragon Roasted Root Vegetables Recipe
Ingredients
Marinade
- 3 tbsp Olive Oil
- 1 tbsp Maple Syrup
- 1 tbsp fresh Orange Juice
- 2 tsp fresh Tarragon, chopped
- 1 tsp Kosher Salt
- ½ tsp Black Pepper
Vegetables
- 1 lb Butternut Squash, peeled & cubed
- 1 lb Parsnips, peeled & cut into 1" pcs
- 1 lb Brussels Sprouts, trimmed & halved
- 8 oz small Yukon Gold Potatoes, peeled & halved
- 2 Carrots, peeled & cut into 1" pcs
- 2 Onions, peeled & quartered
Additional Ingredients
- 1 tbsp Orange Zest strips
- 1 tbsp fresh Orange Juice
- 1 tsp fresh Tarragon, chopped
Instructions
- Preheat oven 450°.
- Combine marinade in small bowl and whisk to combine.
- Combine veggies in a large bowl. Pour marinade over veggies. Toss to coat.
- Pour veggies in a single layer on a foil-lined baking sheet coated with cooking spray.
- Bake for 35 mins or until tender, gently stirring after 25 mins.
- Remove from pan. Drizzle remaining ingredients over veggies. Toss and serve.
Notes
Nutrition
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