Easy Orange-Tarragon Roasted Root Vegetables Recipe

Orange-Tarragon Sheet Pan Roasted Vegetables

5 from 3 votes

Easy Orange-Tarragon Roasted Root Vegetables Recipe

Indulge in the vibrant flavors of roasted root vegetables infused with zesty orange zest and aromatic tarragon, creating a simple yet exquisite dish bursting with warmth and freshness.

Course Side Dish

Cuisine American

Prep Time 15

Cook Time 35

Total Time 50

Servings people

Calories 150kcal

Author Alecia Stanley

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

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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

You can make this recipe in advance. Follow instructions through Step 5 (baking), cooking them until al dente, about 10 mins less. Allow to cool and then freeze until needed. Allow to thaw and then warm in oven at 350° for 10-15 mins. Complete final Step 6 by drizzling with "remaining ingredients." Enjoy!

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