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Blood Orange and Maple Roasted Winter Vegetables
Sweet, citrusy notes complement these rustic root vegetables. Great as a shareable side for poultry or pork.
1 small red onion peeled and sliced in thick circles
1 small rutabaga peeled and sliced in 6-8 wedges, depending on size
3 rainbow carrots (various colors), peeled and sliced length-wise
Sea salt
Fresh ground black pepper
Extra virgin olive oil
1 blood orange, peeled, pith removed and separated into segments (discarding the membrane)
1 blood orange, zested and freshly squeezed for juice
1 Tbsp.maple syrup
1 Tbsp. chopped parsley
Preheat oven to 375 degrees F.
Mix together the onion, rutabaga, and carrots. Season with salt and pepper.
Dress liberally with olive oil and place in a roasting pan; roast in a pre-heated oven for 30-35 minutes until the vegetables start to get tender.
Add the orange juice, zest, orange segments, and maple syrup; combine well. Continue to bake until vegetables are fork tender, and the juices have reduced and coated the vegetables.
Sprinkle with chopped parsley before serving.
Fall
Winter
Gluten Free
Sides
Vegetarian