Roasted Root Vegetables with Maple and Blood Orange
Add a burst of vibrant flavors to your next meal with this irresistible roasted root vegetables! Discover the perfect balance of sweet maple and tangy blood orange in this delightful dish that will surely impress everyone!
Enjoy this delicious recipe and more with bon COOK’s New FORTEEZ Rectangular Mold (Shopping Link HERE).
Looking for some inspiration?… For more Blood Orange Recipes, click HERE! ; for more Citrus Recipes, click HERE! ; for more Recipes with Lemon, click HERE! and for more Recipes with Orange, click HERE!
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Roasted Root Vegetables with Maple and Blood Orange
Add a burst of vibrant flavors to your next meal with this irresistible roasted root vegetables! Discover the perfect balance of sweet maple and tangy blood orange in this delightful dish that will surely impress everyone!
Ingredients
- 4 parsnips (Diced)
- 3 turnips (Diced)
- 3 beets (Diced)
- 2 carrots (Diced | I used Purple and Yellow)
- 2.82 oz (80 g) Maple syrup
- 2 Blood Orange juice (From 2 blood oranges)
- 1 1/2 Tbsp (3 g) fines herbs
- Sel Gris Mill (Season to Taste)
- 4 oz (115 g) goat cheese (Crumbled)
Instructions
- Place your Rectangular Mold on top of your medium perforated baking sheet. Set aside.
- Preheat oven at 350F/180C.
ROASTED ROOT VEGETABLES PREPARATION
- First peel all your vegetables (parsnips, turnips, beets and carrots) and dice them so they have more or less the same thickness to promote even cooking.4 parsnips, 3 turnips, 3 beets, 2 carrots
- Once ready, add all your diced veggies to your Rectangular Mold. Drizzle the maple syrup, blood orange juice and season with herbs and salt (to taste). Toss to coat.2.82 oz Maple syrup, 2 Blood Orange juice, 1 1/2 Tbsp fines herbs, Sel Gris Mill
ROAST
- Bake for 1 hour at 350F/180C. Make sure to carefully toss your veggies 2-3 times during the cooking time. Every oven heats differently. Your vegetables are ready once fork tender.
- Once your Roasted Root Vegetables with Maple and Blood Orange are out of the oven, serve while hot with a goat cheese crumble on top. Enjoy & Bon Appétit!4 oz goat cheese
YouTube Video
Nutrition
Calories: 126kcal | Carbohydrates: 30g | Protein: 2g | Fat: 0.5g | Saturated Fat: 0.1g | Polyunsaturated Fat: 0.1g | Monounsaturated Fat: 0.1g | Sodium: 74mg | Potassium: 585mg | Fiber: 6g | Sugar: 16g | Vitamin A: 2616IU | Vitamin C: 33mg | Calcium: 78mg | Iron: 2mg
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c’est super original comme recette
bonne journée
bisous
Merci beaucoup Vaness’, j’étais partie sur une soupe et j’ai changé d’avis en pelant mes legumes LOL Bises et bon début de semaine, ~Nessa
Cela semble délicieux, merci pour le partage, bonne journée bis
Coucou Rachida, contente que ces légumes t’aient plu. Grosses Bises, ~Nessa
Voilà des légumes joliment colorés et parfumés !
Merci Marion! J’adore cuisiner avec la betterave ; cela donne toujours une belle couleur! Grosses Bises, ~Nessa
Oh voilà une très belle recette comme ça doit être bon
Bonne journée
Bisous
Merci Christelle, c’est vrai que ces légumes habillés de betterave étaient délicieux! Grosses Bises, ~Nessa
joli plat salé/sucré et bons légumes
une bonne soirée bises
C’était franchement très bon! Merci à toi! Bises, ~Nessa