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