Roasted Butternut Sunset, Easy Thanksgiving Recipe

Roasted Vegetables: Butternut Squash, Carrot, Beets, Cranberries

Roasted Vegetables, sample recipe from Vegan for the Holidays: Author Zel Allen says,

"Butternut is a delicious squash on its own, but interwoven with carrots, beets, fresh cranberries, and a little kitchen magic, it becomes an extraordinary fusion of rich flavors and flaming colors."

Whatever you want to call it, this roasted vegetable recipe is totally scrumptious and your kids won't believe its veggies!

Total prep & cook time: 60 min

8 Servings

Nutrition Data, 197g Serving: 188 cal, 42g carb, 3g fat, 652mg sodium, 4g fiber, 3g protein, 27g Sugars. Low Saturated Fat, very low cholesterol. Good source Vit. A, Vit. C, Manganese. Estimated glycemic load 19

Ingredients:

• 1 large butternut squash (2 1/2 - 3 pounds), peeled, seeded and cut into 3/4 inch pieces
• 3 large carrots, peeled and thickly sliced (1/4 inch slice)
• 2 small beets, peeled and diced (1/2 inch dice or less)
• 3/4 cup fresh cranberries
• 1 Tbsp extra-virgin olive oil
• 1 tsp salt
• 3/4 cup orange or tangerine juice
• 1/4 cup + 3 Tbsp maple syrup
• 1/4 cup white miso
• 1 tsp orange or tangerine zest
• 1 green onion, diagonally sliced, OR 1 Tbsp minced fresh parsley, for garnish

Directions:

1. Preheat the oven to 375 Degrees F.
2. Put the squash carrots, beets, cranberries, olive oil and salt in a large bowl and toss well to coat the vegetables
3. Transfer the vegetable mixture to a 17 1/2 x 12 1/2 inch rimmed baking sheet
4. Bake for 15 minutes
5. Meanwhile combine the orange juice, maple syrup, miso and orange zest in a small bowl and whisk until smooth
6. Remove the vegetables from the oven and pour the orange juice mixture over them
7. Bake another 15 - 20 minutes, or until the vegetables are tender
8. Spoon the vegetables into a serving bowl or platter and garnish with the green onion slices or parsley if desired

Recipe Tips:

To make sure that the beets and carrots cook in the same time as the squash: Slice the beets in 1/2 inch or less dice, and the carrots 1/4 inch thick or less. If the carrots are large, cut them in half lengthwise before slicing.

If you have a slow oven (the actual cooking temp is lower than the setting), it could be wise to crank up the oven temp to 400 degrees F. Or just roast the veggies longer.

I couldn't find fresh cranberries when I made this recipe, so I added frozen cranberries in the last 5 minutes of roasting. That worked. I also used 2 Tbsp agave syrup instead of 1/4 cup maple syrup for the glaze. That worked too.

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