Roasted Root Vegetables with Orange Maple Glaze

Roasted Root Vegetables with Orange Maple Glaze ...I thought I would share a side dish for Thanksgiving(or any other day for that matter)that is quite easy to put together. I love making this dish....just because of all the health benefits. Plus, I think it is a colorful addition to any dinner menu. I love the fact that you can use a variety of vegetables or use just a few. I used what I had at the moment. You can omit the glaze if you like. I love the roasted flavor of the vegetables... but I have to admit, that I didn't quite care for the addition of the beets. When I was done with roasting the vegetables, I decided I would leave half of the vegetables without the beets. I liked them better that way. Maybe its just a matter of taste. Next time, I think I will substitute some purple potatoes or purple carrots...because I rather liked the purple color:). But you might like the beets...so use them if you like. Beets are really good for you, but somehow I prefer them boiled and tossed with some olive oil and vinegar instead. Feel free to add any herbs you like and toss some garlic cloves in for good measure(which I forgot to do this time around). I love the way the house smells when you roast the vegetables.... a comforting and cozy kind of feeling. This recipe omits the addition of butter, cream or marshmallows. In case you feel like trying out a healthier side dish, here is my version...

You will need:~

Serves about 4.... sort of inspired by Bon Appetit

1 carrot

1 parsnip
1 beet (or next time, I would use purple potatoes or purple carrots)

1 potato (or use a sweet potato)

1 yam
2 oranges (or orange juice)
1-2 tablespoons extra virgin olive oil
2 tablespoons pure maple syrup(or use honey)
salt

garlic cloves (I forgot to add this, but I am sure it would be a wonderful addition...)

herbs of choice...try rosemary, thyme, parsley...

~ you can also use rutabaga, turnip, celery root ,fennel or omit any vegetable you don't like...

Directions:

Preheat your oven to 400˚
Wash and peel the vegetables.

Cut them into 1-2 inch pieces.

Place them in a bowl. If you are doing beets, place those separately in another smaller bowl. Juice one half of one of the oranges (or use some orange juice) and whisk in the olive oil. Take one tablespoon of this mixture and drizzle it over the beet and mix to coat.
Pour the rest of the mixture over the other vegetables.

Toss to coat.
If you are doing beets, place the cubed beets in a separate parchment lined baking sheet.

This will ensure that the rest of your vegetables won't get stained. Place the rest of the cut vegetables in a separate parchment lined baking sheet.
Sprinkle both pans with salt and herbs.
Bake for 30 minutes or until tender when stuck with a fork.
Juice the remaining orange and a half and put the juice into a small heavy pot with the maple syrup.

Bring the mixture to a simmer and cook on low till the sauce thickens, stirring it every now and then.

Mix the beets with the other vegetables and pour the glaze over everything.

Serve immediately.