Yield: 6 servings
Prep Time: 30 min
Cook Time: 45 min
1 cup chopped, peeled carrots
2 cups chopped, peeled sweet potatoes
1 cup chopped yellow onion
1 cup chopped, peeled parsnips
1 cup chopped, peeled turnips
1 cup chopped red potatoes
1 cup chopped, peeled butternut squash
1/4 cup freshly squeezed orange juice
2 tablespoons extra-virgin olive oil
4 cloves whole garlic
1 teaspoon fresh chopped rosemary
1 teaspoon salt
1/4 teaspoon freshly ground black pepper
1. Preheat the oven to 450 degrees. Spray a rimmed baking sheet with nonstick spray.
2. In a large bowl, toss the vegetables with the orange juice, olive oil, garlic cloves, rosemary, salt and pepper. Spread onto the prepared baking sheet (or roasting pan).
3. Roast for 45 to 50 minutes stirring occasionally, until tender and lightly browned.
*Any combination of autumn vegetables will do!
*Fresh squeezed orange juice makes this dish all that more flavorful.