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.
Servings 8 people
Calories 150kcal
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
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!
Nutrition
Serving: 1cup | Calories: 150kcal | Carbohydrates: 43g | Protein: 1g | Fat: 5g | Fiber: 8g | Sugar: 7g | Vitamin A: 2051IU | Vitamin C: 75mg
