Maple Orange Roasted Roots

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“Inspiration from Cookgirl's Roasted Winter Root Vegetables With Apple Cider. You can probably add or sub parsnips and yams here too. I use sugar-free maple syrup and marmalade. This is a great healthy alternative for the classic Thanksgiving sweet potatoes.”
1hr 10mins

Ingredients Nutrition

  • 1 cup turnip, peeled and cut into 1/2 inch pieces (5 oz)
  • 1 cup butternut squash, peeled and cut into 1/2 inch pieces (6 oz)
  • 1 cup rutabaga, peeled and cut into 1/2 inch pieces (5 oz)
  • 6 ounces baby carrots
  • 18-14 cup maple syrup (I use sugar-free)
  • 4 tablespoons orange marmalade (I use no-sugar added)
  • 1 tablespoon reduced fat margarine
  • 12 teaspoon maple extract
  • 1 teaspoon cinnamon (optional)
  • brown sugar (optional)
  • salt and pepper


  1. Preheat oven to 425 degrees F.
  2. In a small saucepan, melt and mix the marmalade and syrup. Add butter and maple extract, and keep warm.
  3. Lightly spray treat a roasting pan with non-stick spray. Toss the vegetables in the pan, and drizzle with the syrup mixture. Sprinkle with salt and pepper, and optional spices/sugar if using. Stir and toss to coat thoroughly.
  4. Roast in the oven until they are soft and starting to "carmelize," about 30-40 minutes, stirring occasionally.

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