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!

Prep Time 15

Bake / Cook Time 1

Total Time 1 15

Equipment

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