Roasted Vegetables: Butternut Squash, Carrot, Beets, Cranberries

We had some orange beets (may not be the actual color but that's what they look like) in our CSA box. I wanted to get Doug to eat beets. SO I asked him if he would try this recipe I found. He said he would. I made some modifications to it to make it a little sweeter.

Roasted Vegetables: Butternut Squash, Carrot, Beets, Cranberries

Ingredients:

•1 large butternut squash (2 1/2 - 3 pounds), peeled, seeded and cut into 3/4 inch pieces

•3 large carrots, peeled and thickly sliced (1/4 inch slice)

•2 small beets, peeled and diced (1/2 inch dice or less)

•3/4 cup fresh cranberries

•1 Tbsp extra-virgin olive oil

•3/4 cup orange or tangerine juice

•1/4 cup + 3 Tbsp maple syrup

•1/4 cup white miso

•1 tsp orange or tangerine zest

•1 cup of brown sugarDirections:

Preheat the oven to 375 Degrees F.

I always put the butternut squash in the microwave for 3 to 5 minutes to soften it up because it makes it easier to peel and cut.

Put the squash carrots, beets, cranberries, and brown sugar in a large bowl and toss well to coat the vegetables. Then add the olive oil.

Transfer the vegetable mixture to a 17 1/2 x 12 1/2 inch rimmed baking sheet

Bake for 15 minutes

Meanwhile combine the orange juice, maple syrup, miso and orange zest in a small bowl and whisk until smooth

Remove the vegetables from the oven and pour the orange juice mixture over them

Bake another 15 – 20 minutes, or until the vegetables are tender

Spoon the vegetables into a serving bowl or platter and garnish with the green onion slices or parsley if desired

This turned out pretty good. And Doug agreed that the beets weren't that bad after all.