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Orange-Tarragon Sheet Pan Roasted Vegetables
Ingredients
  • 3 tablespoons olive oil
  • 1 tablespoon maple syrup
  • 1 tablespoon fresh orange juice
  • 2 teaspoons chopped fresh tarragon
  • 1 teaspoon kosher salt
  • ½ teaspoon freshly ground black pepper
  • 1 pound peeled cubed butternut squash (about 3 cups)
  • 1 pound parsnips, peeled and cut into 1-in. pieces (about 2 ¼ cups)
  • 1 pound Brussels sprouts, trimmed and halved
  • 8 ounces small Yukon Gold potatoes, halved
  • Cooking spray
  • 1 teaspoon orange zest strips
  • 1 tablespoon fresh orange juice
  • 1 teaspoon chopped fresh tarragon
Steps
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