Roasted Squash and Root Vegetables with Bay, Cumin and Tangerine
A simple roasted squash dish packed with flavors of bay, cumin and tangerine
Prep Time10 minutes mins
Cook Time45 minutes mins
Total Time55 minutes mins
Course: Main Course
Cuisine: Indian
Keyword: bay leaf, squash, tangerine
Servings: 4
Calories: 323kcal
Author: Puja
- ½ butternut squash cut into 1/2 inch chunks
- 2 sweet potatoes cut into 1/2 inch slices
- 2 medium carrots chopped into 1/2 inch pieces
- 2 medium parsnips chopped into 1/2 inch pieces
- 1 cup tangerine or orange juice freshly squeezed or store bought
- ¼ cup dried cranberries
- 2 tbsp olive oil
- 1 tbsp bay cumin salt (recipe below)
Preheat oven to 425 degrees
Toss the vegetables, cranberries, tangerine juice, olive oil and bay cumin salt together on large cookie sheet or roasting pan.
Roast for 35 to 45 minutes. Stir halfway through cooking.
Calories: 323kcal | Carbohydrates: 63g | Protein: 4g | Fat: 8g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Sodium: 96mg | Potassium: 1226mg | Fiber: 10g | Sugar: 22g | Vitamin A: 31216IU | Vitamin C: 68mg | Calcium: 125mg | Iron: 2mg