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Orange-Tarragon Sheet Pan Roasted Vegetables

Photo: Jennifer Causey
Active time 15 mins
Total time 50 mins
Yield

Serves 10 (serving size: about 2/3 cup)

A mix of colorful root vegetables may be your star side. Peeled, prechopped butternut squash saves time, but pieces tend to be irregular and small--we prefer peeling and cubing it yourself.

Ingredients

  • 3 tablespoons olive oil
  • 1 tablespoon maple syrup
  • 1 tablespoon fresh orange juice
  • 2 teaspoons chopped fresh tarragon
  • 1 teaspoon kosher salt
  • 1/2 teaspoon freshly ground black pepper
  • 1 pound peeled cubed butternut squash (about 3 cups)
  • 1 pound parsnips, peeled and cut into 1-in. pieces (about 2 1/4 cups)
  • 1 pound Brussels sprouts, trimmed and halved
  • 8 ounces small Yukon Gold potatoes, halved
  • Cooking spray
  • 1 teaspoon orange zest strips
  • 1 tablespoon fresh orange juice
  • 1 teaspoon chopped fresh tarragon

Nutrition Information

  • calories 133
  • fat 4.5 g
  • satfat 0.7 g
  • monofat 3.1 g
  • polyfat 0.7 g
  • protein 3 g
  • carbohydrate 23 g
  • fiber 6 g
  • cholesterol 0.0 mg
  • iron 1 mg
  • sodium 210 mg
  • calcium 62 mg
  • sugars 6 g
  • Est. Added Sugars 1 g

How to Make It

  1. Preheat oven to 450°F.

  2. Combine oil, maple syrup, 1 tablespoon orange juice, 2 teaspoons tarragon, salt, and pepper in a bowl, stirring with a whisk. Combine butternut squash, parsnips, Brussels sprouts, and potatoes in a large bowl. Add orange juice mixture to vegetables; toss to coat.

  3. Spread vegetable mixture in a single layer on a foil-lined baking sheet coated with cooking spray. Bake at 450°F for 35 minutes or until browned and tender, stirring gently with a spatula after 25 minutes. Remove pan from oven. Sprinkle vegetables with orange zest strips, 1 tablespoon orange juice, and 1 teaspoon tarragon; toss.