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Orange Rosemary Glazed Winter Vegetables

November 3, 2016 by Rachael 12 Comments

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Orange Rosemary Glazed Winter Vegetables: A healthy, gluten-free, low sugar, flavorful  side dish perfect for Thanksgiving or any fall meal.

Orange Rosemary Glazed Winter Vegetables | Healthy | Gluten Free | Low Sugar | Fall Recipe | Thanksgiving Side DishI couldn’t resist sharing Thanksgiving recipes (like my super easy Pecan Pineapple Cranberry Sauce) back in October. Now that it’s November, I’m pinning holiday recipes and dreaming about Thanksgiving day. Today, I’m sharing one of my favorite healthy fall side dishes, perfect for any Thanksgiving menu: Orange Rosemary Glazed Winter Vegetables.

A Healthy Twist on a Classic Thanksgiving Side

With sweet potatoes, butternut squash and carrots drizzled with a sweet orange, cinnamon and rosemary glaze, this healthy dish is bursting with flavor! Not a fan of carrots? Leave them out or sub with parsnips. This dish easily yields to substitutions. You could even make it with sweet potatoes alone.
Orange Rosemary Glazed Winter Vegetables | Healthy | Gluten Free | Low Sugar | Fall Recipe | Thanksgiving Side Dish
I love sweet potatoes in pretty much any form. Most of the time, they make their way to the Thanksgiving table laden with marshmallows or brown sugar.

As much as I enjoy the full sugar versions, I love having a healthier, no sugar added, dish to enjoy.  (That way there’s more calories to spare for desserts like my gluten-free pumpkin maple cheesecake!)

A cinnamon and rosemary infused orange juice reduction glaze adds the perfect amount of sweetness. You won’t miss the sugar or marshmallows one bit! This dish is too good to be reserved for Thanksgiving day alone. Pin it and try it with your next weeknight meal as a flavorful fall side dish!

Orange Rosemary Glazed Winter Vegetables | Healthy | Gluten Free | Low Sugar | Fall Recipe | Thanksgiving Side Dish

Orange Rosemary Glazed Winter Vegetables

Rachael
Orange Rosemary Glazed Winter Vegetables: A healthy, gluten-free, low sugar, flavorful side dish perfect for Thanksgiving or any fall meal.
5 from 2 votes
Print Recipe Pin Recipe
Prep Time 30 mins
Cook Time 35 mins
Total Time 1 hr 5 mins

Ingredients
  

  • 1 medium butternut squash peeled and seeded
  • 2 sweet potatoes peeled
  • 5 carrots peeled
  • <span class="mceItemHidden" data-mce-bogus="1"><span></span>3 TBS oil olive oil, <span class="mceItemHidden" data-mce-bogus="1"><span class="hiddenSpellError" pre="" data-mce-bogus="1">grapeseed</span></span> oil, or oil of choice</span>
  • 1 cup orange juice
  • 1 cinnamon stick
  • 1 TBS butter or coconut oil for vegan version
  • 1 2 inch sprig rosemary
  • Salt and Pepper to Taste

Instructions
 

  • <span class="mceItemHidden" data-mce-bogus="1"><span></span><span class="mceItemHidden" data-mce-bogus="1"><span class="hiddenSpellError" pre="" data-mce-bogus="1">Preheat</span></span> oven to 425 degrees.</span>
  • Cut butternut squash, sweet potato and carrots into 1 to 1 1/2 inch cubes.
  • Toss with oil, salt and pepper and spread in a single layer on two baking sheets.
  • Bake for 25 to 35 minutes, until tender, turning once.
  • Combine orange juice, cinnamon stick, rosemary and butter in a small sauce pan and heat until reduced to 1/4 cup liquid.
  • Remove cinnamon stick and rosemary from orange juice reduction.
  • Pour glaze over cooked vegetables and serve.

What’s your favorite healthy holiday recipe?

Filed Under: Gluten-Free, Recipes, Seasonal Recipes, Side Dishes Tagged With: fall, fall recipe, healthy recipe, seasonal

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Reader Interactions

Comments

  1. Mary-the boondocks blog

    November 3, 2016 at 7:05 am

    This is the perfect recipe for thanksgiving and for fall in general when we have plenty of butternut squash.

    Reply
    • Rachael

      November 4, 2016 at 7:59 pm

      Yes! I love buying vegetables when they’re in season and finding new ways to enjoy them.

      Reply
  2. Leanna

    November 3, 2016 at 11:52 am

    5 stars
    Beautiful recipe, orange and thyme. That will be a nice addition to the sweetness of the roasted vegetables.

    Reply
    • Rachael

      November 4, 2016 at 7:59 pm

      Thanks Leanna!

      Reply
  3. Susanne

    November 6, 2016 at 10:47 pm

    This looks yummy!! I am not a lover of sweet potatoes, but just looking at this makes me want to try it!! Thanks for sharing at TaDa Thursday!! Pinning 🙂

    Reply
    • Rachael

      November 7, 2016 at 12:13 pm

      You could sub parsnips, more carrots or more squash for the sweet potatoes and it’d still be delicious! Thanks for stopping by!

      Reply
  4. Marjan

    November 8, 2016 at 7:11 pm

    This sounds delicious! May have to try this with my squash from the garden.

    Reply
  5. Melony

    November 8, 2016 at 10:26 pm

    Mmm, yum! I love sweet potatoes and carrots! I just saw a big bag of chunked up sweet potatoes in the grocery store- now I know what to do with it.

    Reply
    • Rachael

      November 9, 2016 at 10:38 am

      Buying pre-cut potatoes would make this recipe even easier too!

      Reply
  6. Leanna

    November 10, 2016 at 11:30 am

    5 stars
    Delish for the winter months. When its cold out I often do meals where I simply roast everything. This is a great addition to the menus. Pinning

    Reply
    • Rachael

      November 10, 2016 at 8:13 pm

      Thanks Leanna!

      Reply
  7. Jess

    November 11, 2016 at 11:03 am

    These sound so amazingly delicious!

    I would love for you to share this with my Facebook Group for recipes, crafts, tips, and tricks: https://www.facebook.com/groups/pluckyrecipescraftstips/

    Thanks for joining Cooking and Crafting with J & J!

    Reply

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I'm Rachael: wife, mom, homemaker, Christ follower, and former teacher with a passion for saving money, simple, healthy, and affordable recipes and tips for daily life. Learn more about me.

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