A mix of colorful root vegetables may be your star side. Peeled, prechopped butternut squash saves time, but pieces tend to be irregular and small–we prefer peeling and cubing it yourself.
How to Make It
Preheat oven to 450°F.
Combine oil, maple syrup, 1 tablespoon orange juice, 2 teaspoons tarragon, salt, and pepper in a bowl, stirring with a whisk. Combine butternut squash, parsnips, Brussels sprouts, and potatoes in a large bowl. Add orange juice mixture to vegetables; toss to coat.
Spread vegetable mixture in a single layer on a foil-lined baking sheet coated with cooking spray. Bake at 450°F for 35 minutes or until browned and tender, stirring gently with a spatula after 25 minutes. Remove pan from oven. Sprinkle vegetables with orange zest strips, 1 tablespoon orange juice, and 1 teaspoon tarragon; toss.
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