Roasted Root Vegetables

Roasted Root Vegetables

Roasted Root Vegetables

By The Daily Meal
Serves 8

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Details
  • Servings:   8
  • Calories:   248
  • Protein:   4g
  •  
  • Fiber:   9g
  • Sugar:   43g
  • Carb Total:   56g
  •  
  • Trans Fat:   1g
  • Saturated:   1g
  • Fat Total:   1g
  •  
  • Diet:   High-Fiber, Low-Fat
  • Meal:   lunch, dinner
  • Dish:   starter
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Cuisine
  • american
Comments
Ingredients
  • 1 1/2-2 Teaspoon cinnamon
  • 1 Tablespoon cumin
  • 1/2 Teaspoon nutmeg, preferably freshly ground
  • Juice of 1 orange (about half cup)
  • 1/3 Cup chicken or turkey stock
  • 1/2 Cup honey
  • 1 Teaspoon kosher salt, or more to taste
  • 16 Ounces baby carrots, halved lengthwise
  • 3 medium-sized parsnips, peeled and cut into one-inch cubes
  • 2 medium-sized purple top turnips, peeled and cut into one-inch cubes
  • 1 butternut squash, peeled, seeded, and cut into one-inch cubes
  • 1/2 Cup raisins
  • 1/2 Cup dried cranberries
  • 6-8 dried apricots, diced
  • 3-4 pieces crystalized ginger, diced finely
  • 1 Teaspoon orange zest, for garnish (optional)
Instructions

Roasted Root Vegetables serves 8 original recipe by The Daily Meal.

View original preparation instructions

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