Roasted Golden Beets, Carrots and Butternut Squash with Maple-Citrus Glaze

This is an excellent side dish to complement a traditional roast or to bring as
part of a vegetarian potluck.

Servings: 4 -6

Author:

Side Dish Sauce

Summer Spring Autumn

Citrus beet Carrot butternut squash maple

Instructions

1 Heat the oven to 425°. Wash all the vegetables. Peel the beets and squash.
2 Dice the squash into roughly 1-inch pieces. Cut the beets into quarters and
slice the carrots into 1-inch pieces on the bias.
3 In a small bowl, mix together the maple syrup, orange juice and orange zest and
set aside.
4 Spread the vegetables on an oiled cookie sheet, brush with the melted butter and
sprinkle with the salt.
5 Bake for 30 minutes, then flip the vegetables to brown evenly. Brush with the
glaze and cook for another 25 minutes.
6 When vegetables are nicely golden and browned, remove the tray and grate a small
amount of fresh nutmeg over the vegetables. Sprinkle with toasted pecans, if
using, and serve on a tray or platter.