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
Video
Special Notes
Nutrition
Nutrition Facts
Roasted Root Vegetables with Maple and Blood Orange
Amount Per Serving
Calories 126
Calories from Fat 5
% Daily Value*
Fat 0.5g1%
Saturated Fat 0.1g1%
Polyunsaturated Fat 0.1g
Monounsaturated Fat 0.1g
Sodium 74mg3%
Potassium 585mg17%
Carbohydrates 30g10%
Fiber 6g25%
Sugar 16g18%
Protein 2g4%
Vitamin A 2616IU52%
Vitamin C 33mg40%
Calcium 78mg8%
Iron 2mg11%
* Percent Daily Values are based on a 2000 calorie diet.
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