Orange Ginger Roasted Root Vegetables – A Flavorful Side Dish
Brighten up your dinner table with these vibrant and flavorful Orange Ginger Roasted Root Vegetables. Combining the earthy tastes of beets, carrots, and sweet potatoes with a zesty orange ginger marinade, this dish offers a delicious way to enjoy the natural sweetness and hearty textures of root vegetables. Whether you’re looking for a nutritious side to accompany a main course or a colorful addition to your holiday menu, this recipe is sure to impress.
Ingredients:
For the Root Vegetables:
- 3 beets (about 3 cups, chopped)
- 3 carrots (about 2 cups, chopped)
- 1 large sweet potato (about 3 cups, chopped)
For the Orange Ginger Marinade:
- ¼ cup olive oil
- 3 tablespoons balsamic vinegar
- 1½ teaspoons honey or maple syrup (for a vegan option)
- 1½ teaspoons minced garlic
- 1 tablespoon finely grated ginger
- 1 tablespoon finely grated orange zest
Directions:
1. Preheat the Oven:
- Begin by preheating your oven to 425°F (220°C). This high temperature is ideal for roasting vegetables, ensuring they become nicely caramelized.
2. Prepare the Vegetables:
- Peel and chop the beets, carrots, and sweet potato into approximately ¼-inch chunks. To prevent the beets from staining the other vegetables, consider placing them in a separate bowl.
3. Make the Marinade:
- In a small bowl, whisk together the olive oil, balsamic vinegar, honey (or maple syrup for a vegan alternative), minced garlic, grated ginger, and orange zest. This fragrant marinade will infuse the vegetables with a delightful depth of flavor.
4. Marinate the Vegetables:
- Pour the orange ginger marinade over the chopped root vegetables, ensuring they are evenly coated. Allow the vegetables to marinate for about an hour to absorb all the flavors fully.
5. Roast the Vegetables:
- Spread the marinated vegetables in a single layer on a non-stick baking sheet. Drizzle any remaining marinade over the top.
- Roast in the preheated oven for 35-40 minutes. Halfway through the cooking time, give the vegetables a stir to ensure even roasting. They should be tender and golden brown around the edges when done.
Nutritional Information:
- Prep Time: 15 minutes
- Cooking Time: 40 minutes
- Total Time: 1 hour 55 minutes (including marinating time)
- Calories: 180 kcal per serving
- Servings: 4 servings
This Orange Ginger Roasted Root Vegetables recipe is not only a feast for the eyes with its bold colors but also a treat for the taste buds with its unique blend of sweet and tangy flavors enhanced by the warmth of ginger and garlic. Serve these delicious vegetables alongside your favorite protein, or enjoy them as a stand-alone dish that’s both healthy and satisfying. Perfect for any occasion, these roasted root vegetables are sure to become a new favorite in your culinary repertoire!
Print
Orange Ginger Roasted Root Vegetables
- Total Time: 1 hour 55 minutes (including marinating time)
- Yield: 4 1x
Description
These Orange Ginger Roasted Root Vegetables are a perfect blend of sweet, tangy, and savory flavors. The vibrant colors of the beets, carrots, and sweet potatoes create a visually appealing dish, while the orange ginger marinade infuses the vegetables with a zesty freshness. Roasting brings out their natural sweetness, resulting in caramelized edges and a tender, flavorful bite.
Ingredients
For the Root Vegetables:
3 beets (3 cups chopped)
3 carrots (2 cups chopped)
1 large sweet potato (3 cups chopped)
For the Orange Ginger Marinade:
¼ cup olive oil
3 tablespoons balsamic vinegar
1½ teaspoons honey or maple syrup (for a vegan option)
1½ teaspoons minced garlic
1 tablespoon finely grated ginger
1 tablespoon finely grated orange zest
Instructions
Preheat the Oven: Preheat your oven to 425°F (220°C).
Prepare the Vegetables: Chop the beets, carrots, and sweet potato into ¼-inch chunks. Place them in a large bowl. To prevent the beets from bleeding into the other vegetables, you may want to place them in a separate bowl.
Make the Marinade: In a small bowl, whisk together the olive oil, balsamic vinegar, honey (or maple syrup), minced garlic, grated ginger, and orange zest.
Marinate the Vegetables: Pour the orange ginger marinade over the chopped root vegetables, tossing to coat evenly. Let the vegetables marinate for an hour for best flavor.
Roast the Vegetables: Spread the marinated root vegetables on a non-stick baking sheet in an even layer. Pour any remaining marinade from the bowl over the vegetables.
Cook: Roast the vegetables in the preheated oven for 35-40 minutes, or until they are tender and golden brown on the edges, tossing halfway through.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
Nutrition
- Calories: 180