Roasted Golden Beets, Carrots and Butternut Squash with Maple-Citrus Glaze

Category: 
Serves 4-6
By Sarah J. Nielsen

This is an excellent side dish to complement a traditional roast or to bring as part of a vegetarian potluck.

Easy

Roasted Golden Beets, Carrots and Butternut Squash with Maple-Citrus Glaze

Ingredients

For 1 Batch(es)

Ingredients

  • 1 bunch(es) golden beets
  • 1 butternut squash(es)
  • 1 bunch(es) young purple carrots
  • 1/4 cup(s) maple syrup
  • 2 tablespoons orange juice
  • 2 tablespoons melted butter
  • 1/4 teaspoon(s) salt
  • 1 pinch(es) grated orange zest
  • Freshly grated nutmeg
  • Toasted pecans, optional

Roasted Golden Beets, Carrots and Butternut Squash with Maple-Citrus Glaze Directions

  1. Heat the oven to 425°. Wash all the vegetables. Peel the beets and squash.
  2. Dice the squash into roughly 1-inch pieces. Cut the beets into quarters and slice the carrots into 1-inch pieces on the bias.
  3. In a small bowl, mix together the maple syrup, orange juice and orange zest and set aside.
  4. Spread the vegetables on an oiled cookie sheet, brush with the melted butter and sprinkle with the salt.
  5. Bake for 30 minutes, then flip the vegetables to brown evenly. Brush with the glaze and cook for another 25 minutes.
  6. When vegetables are nicely golden and browned, remove the tray and grate a small amount of fresh nutmeg over the vegetables. Sprinkle with toasted pecans, if using, and serve on a tray or platter. 

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