Blood Orange and Maple Roasted Winter Vegetables

Chef Cindy Pawlcyn, Napa Valley, CA

Number of servings


  • 1 small red onion peeled and sliced in thick circles
  • 1 small rutabaga peeled and sliced in 6-8 wedges, depending on size
  • 3 rainbow carrots (various colors), peeled and sliced length-wise
  • sea salt
  • fresh ground black pepper
  • extra virgin olive oil
  • 1 blood orange, peeled, pith removed and separated into segments discarding the membrane
  • 1 blood orange, zested and freshly squeezed for juice
  • 1 tablespoon maple syrup
  • 1 tablespoon chopped parsley


Prep Time: 15 minutes

Cook Time: 45 minutes

  1. Preheat oven to 375°.
  2. Mix together the onion, rutabaga, and carrots. Season with salt and pepper.
  3. Dress liberally with olive oil and place in a roasting pan and roast in a preheated oven for 30-35 minutes until the vegetables are starting to get tender.
  4. Add the orange juice, zest, orange segments and maple syrup and combine well. Continue to bake until the vegetables are fork tender, the juices have reduced and coated the vegetables.
  5. Sprinkle with chopped parsley before serving.