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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.