Recipes » Side Dishes » Orange Ginger Roasted Vegetables
T. Colin Campbell Center for Nutrition Studies

Orange Ginger Roasted Vegetables

By 2 votes, average: 3.00 out of 52 votes, average: 3.00 out of 52 votes, average: 3.00 out of 52 votes, average: 3.00 out of 52 votes, average: 3.00 out of 5(2)
This dish blends the wholesome flavors of the earth with two of the most energetic flavors in the culinary toolbox. The brightness of the citrus and the bite of the ginger might seem like a lot on their own, but the roasted veggies keep them down to earth.
Prep: 15 mins Cook: 1 hr Yield: 6–8 servings
Gluten Free Low Sugar Nut Free Soy Free

Ingredients

Ingredients

  • 1 large beet, washed and ends cut
  • Juice and zest from one large orange, divided
  • 1 Tbsp fresh ginger juice
  • 6 cups medium cubed butternut squash
  • 3 medium carrots, sliced thick
  • Fresh basil to taste
Plant-Based Nutrition Certificate

Instructions

Instructions

  • 1. Preheat oven to 425 degrees F.
  • 2. Wrap beet in parchment paper, then aluminum foil, and bake for one hour, or until tender. Set aside to cool.
  • 3. In a small bowl, mix the freshly squeezed orange and ginger juice.
  • 4. In a bowl, mix butternut squash and carrots with 2 tablespoons of the orange juice/ginger marinade.
  • 5. Place marinated butternut squash and carrots on a baking sheet lined with parchment paper. Roast for 30 minutes, or until tender.
  • 6. Dice the beet, then combine with roasted squash and carrots. Add remaining marinade and zest to the cooked veggies, and stir in fresh basil.

Cooking Tips

Cooking Tips

  • 1. To extract ginger juice, use a spoon or your hand to press freshly grated ginger against the mesh of a small strainer, collecting the juice in a bowl. You can also use a ginger press.

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