Orange Ginger Roasted Root Vegetables
This Roasted Beets and Sweet Potatoes recipe is a delish holiday side dish with root vegetables marinated in ginger, honey and orange zest!
Servings: 4
Calories: 236kcal
Ingredients
For the Root Vegetables:
- 3 Beets 3 cups chopped
- 3 carrots 2 cups chopped
- 1 large sweet potato 3 cups chopped
For the Orange Ginger Marinade:
- ¼ cup olive oil
- 3 tablespoon balsamic vinegar
- 1.5 teaspoon honey or maple syrup (vegan)
- 1.5 teaspoon minced garlic
- 1 tablespoon finely grated ginger
- 1 tablespoon finely grated orange zest
Instructions
- Preheat the oven to 425 degrees.
- Chop root vegetables into ¼ inch chunks and place in a bowl. If you want to prevent the beets from bleeding into the sweet potatoes and carrots, put the beets in a separate bowl.
- Wisk the remaining ingredients for the orange ginger marinade and evenly pour over the bowl of vegetables.
- Let them marinate for an hour and then spread the root vegetables on a non-stick cooking sheet. Make sure to pour the remaining marinade left in the bowl over the vegetables.
- Roast for 35-40 mins or until they're golden brown on the edges.
Notes
- To prevent the beets from bleeding into the carrots and sweet potatoes, place the chopped beets in a separate bowl.
- To make the recipe vegan, use maple syrup instead of honey.
- 1 large navel orange or 3 small clementines will provide enough orange zest for 1 tablespoon.
Nutrition
Calories: 236kcal | Carbohydrates: 27g | Protein: 2g | Fat: 14g | Saturated Fat: 2g | Sodium: 114mg | Potassium: 567mg | Fiber: 5g | Sugar: 13g | Vitamin A: 15685IU | Vitamin C: 10mg | Calcium: 50mg | Iron: 1mg
