Roasted Golden Beets, Carrots and Butternut Squash with Maple-Citrus Glaze
This is an excellent side dish to complement a traditional roast or to bring as part of a vegetarian potluck.
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
Instructions
- Heat the oven to 425°. Wash all the vegetables. Peel the beets and squash.
- Dice the squash into roughly 1-inch pieces. Cut the beets into quarters and slice the carrots into 1-inch pieces on the bias.
- In a small bowl, mix together the maple syrup, orange juice and orange zest and set aside.
- Spread the vegetables on an oiled cookie sheet, brush with the melted butter and sprinkle with the salt.
- Bake for 30 minutes, then flip the vegetables to brown evenly. Brush with the glaze and cook for another 25 minutes.
- 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.
