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Roasted Butternut Squash and Root Vegetables with Bay Cumin Salt and Tangerine Juice - by Indiaphile.info
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5 from 2 votes

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
Cook Time45 minutes
Total Time55 minutes
Course: Main Course
Cuisine: Indian
Keyword: bay leaf, squash, tangerine
Servings: 4
Calories: 323kcal
Author: Puja

Ingredients

  • 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)

Instructions

  • 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.

Nutrition

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