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


  • 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.

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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