Maple Orange Roasted Roots

Submitted by yogiclarebear

"Inspiration from Cookgirl's Recipe #138248. You can probably add or sub parsnips and yams here too. I use sugar-free maple syrup and marmalade. This is a great healthy alternative for the classic Thanksgiving sweet potatoes."

 

• Ready In: 1hr 10mins
• Ingredients: 11
• Serves: 2-3

ingredients

• 1 cup turnip, peeled and cut into 1/2 inch pieces (5 oz)
• 1 cup butternut squash, peeled and cut into 1/2 inch pieces (6 oz)
• 1 cup rutabaga, peeled and cut into 1/2 inch pieces (5 oz)
• 6 ounces baby carrots
• 1⁄8 - 1⁄4 cup maple syrup (I use sugar-free)
• 4 tablespoons orange marmalade (I use no-sugar added)
• 1 tablespoon reduced fat margarine
• 1⁄2 teaspoon maple extract
• 1 teaspoon cinnamon (optional)
• brown sugar (optional)
• salt and pepper

directions

1. Preheat oven to 425 degrees F.
2. In a small saucepan, melt and mix the marmalade and syrup. Add butter and maple extract, and keep warm.
3. Lightly spray treat a roasting pan with non-stick spray. Toss the vegetables in the pan, and drizzle with the syrup mixture. Sprinkle with salt and pepper, and optional spices/sugar if using. Stir and toss to coat thoroughly.
4. Roast in the oven until they are soft and starting to "carmelize," about 30-40 minutes, stirring occasionally.