Vegetable Trio with Orange-Thyme Dressing

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Vegetable Trio with Orange-Thyme Dressing
Makes: 6 to 8  servings Prep 30 mins Start to Finish 1 hr 40 mins


  • 3 medium beets, greens removed
  • 1 pound  carrots, peeled, cut into 2-inch lengths
  • 1 2 pound  acorn squash, cut into 1-inch slices
  • 1 clove garlic, minced
  • 4 teaspoons  olive oil
  • 1 teaspoon  thyme leaves plus sprigs
  • 3/4 teaspoon  kosher salt
  • 1/4 teaspoon  ground black pepper
  • Zest and juice of 1 orange
  • 2 - 4 tablespoons  white wine vinegar


1. Heat oven to 375 degrees F. Wrap beets in a double layer of aluminum foil, seal and then bake until soft, about 75 min.

2. In a bowl toss together carrots, squash, garlic, 2 tbsp olive oil, several thyme sprigs and 1/2 tsp each salt and pepper. Transfer to a rimmed baking sheet. Roast alongside the beets until just tender and golden, 35 to 40 min. Peel skin from cooked beets by rubbing with a paper towel, then cut beets into 1-inch pieces. Set aside.

3. Measure orange juice, then add enough vinegar to equal 2/3 cup. Whisk together juice, vinegar and 1/4 tsp salt and drizzle in 2 tbsp olive oil, whisking constantly. Add thyme leaves and zest. Place vegetables on a serving dish and add orange vinaigrette. Garnish with thyme. Makes 6 to 8 servings.

Nutrition Facts

  • Servings Per Recipe 6
  • cal.(kcal)118,
  • Fat, total(g)7,
  • sat. fat(g)1,
  • carb.(g)13,
  • fiber(g)3,
  • pro.(g)1,
  • sodium(mg)242,
  • Percent Daily Values are based on a 2,000 calorie diet
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