Name: Roasted Fall Vegetables
Prep time: 15 min
Cook time: 40 min
Total time: 55 min
Cuisine: Vegetables
Ingredients: 2 medium-sized turnips or 1 large rutabaga; 2 medium-sized russet potatoes; 2 medium-sized sweet potatoes; 3 medium carrots; 2 medium or 4 small radishes; 2 Tbsp extra virgin olive oil; 2 Tbsp orange juice; Zest of 1 orange; 1 tsp ground ginger (or 3 tsp grated fresh); 1 tsp ground turmeric (or 3 tsp grated fresh); 1 tsp ground coriander; 1/2 tsp sea salt; Chopped parsley, for garnish (optional)

Description

These roasted fall vegetables are the one side dish that will go with any main entree that you make this season.

Ingredients

Scale

2 medium-sized turnips or 1 large rutabaga
2 medium-sized russet potatoes
2 medium-sized sweet potatoes
3 medium carrots
2 medium or 4 small radishes
2 Tbsp extra virgin olive oil
2 Tbsp orange juice
Zest of 1 orange
1 tsp ground ginger (or 3 tsp grated fresh)
1 tsp ground turmeric (or 3 tsp grated fresh)
1 tsp ground coriander
1/2 tsp sea salt
Chopped parsley, for garnish (optional)

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Instructions

Preheat oven to 350˚F.
Peel vegetables, except for the radishes. Chop everything into 1-inch cubes.
Place all vegetables in a 6-quart roasting pan, or two 3-quart roasting pans. Add olive oil, orange juice, orange zest, ginger, turmeric, coriander, and salt. Stir to coat well.
Spread vegetables in a single layer and roast for 35-40 minutes, stirring halfway through, or until vegetables are fork tender. Garnish with freshly chopped parsley.

Prep Time: 15 minutes
Cook Time: 40 minutes
Category: Side Dish
Method: Baking, Roasting
Cuisine: Vegetables

Keywords: fall, autumn, vegetables, root vegetables, vegetarian