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Blood Orange and Maple Roasted Winter Vegetables

Sweet, citrusy notes complement these rustic root vegetables. Great as a shareable side for poultry or pork.


1 small red onion peeled and sliced in thick circles
1 small rutabaga peeled and sliced in 6-8 wedges, depending on size
3 rainbow carrots (various colors), peeled and sliced length-wise
Sea salt
Fresh ground black pepper
Extra virgin olive oil
1 blood orange, peeled, pith removed and separated into segments (discarding the membrane)
1 blood orange, zested and freshly squeezed for juice
1 Tbsp.maple syrup
1 Tbsp. chopped parsley


Preheat oven to 375 degrees F.
Mix together the onion, rutabaga, and carrots. Season with salt and pepper.
Dress liberally with olive oil and place in a roasting pan; roast in a pre-heated oven for 30-35 minutes until the vegetables start to get tender.
Add the orange juice, zest, orange segments, and maple syrup; combine well. Continue to bake until vegetables are fork tender, and the juices have reduced and coated the vegetables.
Sprinkle with chopped parsley before serving.


1 bunch Markon First Crop Asparagus, steamed

1/4 C Markon First Crop Basil

2 T Markon First Crop Chervil

2 T C Ready-Set-Serve Lemon Juice

2 cloves Ready-Set-Serve Peeled Garlic

1 tsp. lemon zest

1/4 tsp. cumin

1/4 tsp. coriander

1/4 C extra virgin olive oil

1/2 tsp. kosher salt

1/4 tsp. red pepper flakes

16 large shrimp, cleaned and threaded onto skewers to prevent curling

1 tsp. kosher salt

Olive oil + 2 cloves Ready-Set-Serve Peeled Garlic, for poaching

Edible petals and micro greens for garnish


Slice tips off asparagus and reserve. Add basil, chervil, one cup steamed asparagus stalks, lemon juice, zest, cumin, coriander, salt, pepper flakes, and oil to a food processor and blend until chunky.

Heat oil and garlic until just bubbling. Add shrimp skewers so that shrimp is fully submerged. Reduce heat to a simmer and cook until shrimp is opaque and cooked through. When shrimp are almost cooked, add asparagus tips. Remove all with a slotted spoon and drain on a wire rack.

To plate, arrange tips in a decorative manner. Place shrimp next to asparagus and ladle sauce on top of each one. Garnish with edible petals and micro greens.