Cranberry Roasted Root Vegetables

(19 votes, average: 3.63 out of 5)

4 Servings

Print Recipe

Categories > Dairy Free, Dinner, Gluten Free, Grain Free, Holiday, Sides, Vegan, Vegetarian

Throw a variety of root vegetables in a pan, roast them slowly in the oven and you’re basically guaranteed a delicious dish.

This recipe, however, takes roasted root veggies to the next level.

While the veggies are getting crisp on the outside and soft on the inside, you’ll be whipping up a super simple glaze that is bursting with flavor and nutrients, thanks to cranberries and orange zest, warming spices such as nutmeg and cardamom, plus delicious honey.

It’s the perfect (naturally) sweetened-up side dish you can serve at basically any occasion through fall and winter.

(19 votes, average: 3.63 out of 5)

4 Servings

Ingredients

4 large carrots

4 parsnips

1 tablespoon olive oil

Salt

Black Pepper

1/3 cup dried cranberries

Freshly squeezed juice of 1 orange

1 1/2 teaspoons honey

Dash nutmeg

Dash cardamom

Dash turmeric

Zest of 1 orange

1 1/2 teaspoons fresh mint, finely chopped

Directions

Preheat your oven to 400 degrees fahrenheit.
Peel the carrots and parsnips and cut in half lengthwise. Arrange in a single layer on a baking sheet, drizzle with 1 tablespoon olive oil, and season generously with salt and pepper. Roast for 30 minutes.
While they are roasting, in a bowl combine the cranberries, orange juice, honey, nutmeg, cardamom, turmeric, remaining olive oil, and orange zest mixing until well-combined. Let sit.
After 30 minutes, remove the tray from the oven, drizzle with with the cranberry-orange mixture, and roast for another 15 minutes.
Transfer to a platter, sprinkle with mint, serve warm, and enjoy!

WHY WE LOVE THIS RECIPE

Come fall, our bodies crave hearty, nourishing root veggies. This dish also provides lots of antioxidants—thanks to spices such as turmeric and citrus such as orange zest—to keep your immune system strong all season long. Did we mention it’s delicious?