Roasted Autumn Vegetable Medley with Honey Citrus Glaze

Ingredients

- 2 medium carrots, peeled and cut into 1-inch pieces
- 2 medium parsnips, peeled and cut into 1-inch pieces
- 2 large beets, peeled and cut into 1-inch wedges
- 1 small butternut squash, peeled, seeded, and cubed
- 1 small honeynut squash, peeled, seeded, and cubed
- 3 tablespoons olive oil
- 2 tablespoons lemon juice
- 2 tablespoons red wine vinegar
- 3 tablespoons honey
- 1 teaspoon salt
- 1/2 teaspoon black pepper

Instructions

1. Preheat the Oven
Preheat your oven to 425°F (218°C).

2. Prepare the Vegetables
Peel and cut the carrots, parsnips, beets, butternut squash, and honeynut squash into uniform pieces. This ensures even cooking.

3. Mix the Glaze
In a small bowl, whisk together the olive oil, lemon juice, red wine vinegar, honey, salt, and pepper until well combined.

4. Combine Vegetables and Glaze
In a large mixing bowl, toss the prepared vegetables with the honey citrus glaze until they are fully coated.

5. Arrange on Baking Sheet
Spread the glazed vegetables evenly on a large baking sheet, ensuring they are in a single layer for optimal roasting.

6. Roast the Vegetables
Place the baking sheet in the preheated oven and roast for 35 to 40 minutes. Halfway through, stir the vegetables to ensure even roasting. The vegetables should be tender and lightly caramelized upon completion.

7. Final Touches
Remove the baking sheet from the oven. Allow the vegetables to cool slightly before transferring them to a serving dish. Season with additional salt and pepper, if desired, before serving.

Preparation & Cooking Times

- Preparation Time: PT15M
15 minutes
- Cooking Time: PT40M
40 minutes

Total Time

- PT55M
55 minutes

Type of Dish

- Dinner

Keywords

- Roasted Vegetables
- Autumn Recipe
- Honey Glaze
- Citrus Glaze
- Vegetable Medley
- Butternut Squash
- Honeynut Squash
- Fall Dinner
- Root Vegetables
- Easy Dinner

Recipe Yield

- Feeds 4 adults

Calories

- 950 calories for the entire dish

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