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Recipes » Side Dishes » Orange Ginger Roasted Vegetables
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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

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.

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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