Roasted Root Vegetables & Cranberry Relish

Sheet-pan roasting is a classic American way to coax deep caramelized edges from humble fall roots. Here carrots, parsnips, and sweet potatoes share the pan with a bright maple-kissed cranberry relish for a fresh, colorful dinner.

Serves 4 · 20 min prep · 45 min cook

Estimate for one serving

• 410 cal
• 10g protein
• 54g carbs
• 19g fat
• 3g fiber

Every recipe here is free to read.

Ingredients

• 2 cups fresh cranberries
• 1 lb carrots
• 12 oz parsnips
• 1 lb sweet potatoes
• 1 large red onion
• 4 tbsp olive oil
• 3 tbsp maple syrup
• 2 tbsp apple cider vinegar
• 1 tsp Dijon mustard
• 2 tsp fresh rosemary
• 1 tsp garlic powder
• 1 bunch kale
• 4 oz goat cheese
• 1.5 tsp kosher salt
• 1 tsp black pepper
• 3 tbsp orange juice
• 1 tsp orange zest

Instructions

1. 1Preheat the oven to 425°F and line a large rimmed sheet pan with parchment for easy cleanup. Peel the carrots, parsnips, and sweet potatoes, then cut everything into roughly 1-inch chunks so they roast evenly.
2. 2Cut the red onion into thick wedges. Toss all the root vegetables and onion on the sheet pan with olive oil, maple syrup, chopped rosemary, garlic powder, salt, and black pepper until evenly coated. Spread into a single layer with space between pieces.
3. 3Roast for 25 minutes, then flip and stir the vegetables. Continue roasting until deeply caramelized at the edges and tender in the centers, another 15 to 20 minutes.
4. 4While the vegetables roast, make the cranberry relish. Combine fresh cranberries, orange juice, orange zest, apple cider vinegar, remaining maple syrup, and Dijon in a small saucepan over medium heat.
5. 5Cook the relish, stirring often, until the cranberries burst and the mixture thickens into a chunky spoonable sauce, 8 to 10 minutes. Remove from heat and let it cool slightly so the flavors sharpen.
6. 6Strip the kale leaves from the tough stems and tear into bite-size pieces. Massage the kale with a drizzle of olive oil and salt until it softens and turns darker green, about 1 minute.
7. 7When the vegetables come out of the oven, scatter the massaged kale over the hot pan so it wilts lightly from residual heat, 1 to 2 minutes.
8. 8Transfer the roasted roots and kale to a large platter. Spoon the warm cranberry relish generously over the top and crumble goat cheese across the surface.
9. 9Serve immediately as a colorful sheet-pan dinner, letting each plate get a mix of sweet roots, tangy relish, and creamy cheese.