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Cinnamon-Orange Roasted Fall Vegetables

Ali Segersten (author)
CINNAMON-ORANGE ROASTED FALL VEGETABLES-1
CINNAMON-ORANGE ROASTED FALL VEGETABLES-2

Serve these flavorful fall vegetables as part of a festive holiday meal! Other vegetables can be used as well, such as sweet potatoes, potatoes, chopped butternut squash (peeled), or red onions.  If you double the batch, use two large rimmed sheet pans; it is important to make sure the vegetables are not too close together so they cook properly.

Ingredients
1 large delicata squash
2 large parsnips
4 medium carrots
2 tablespoons extra virgin olive oil
1 tablespoons orange juice
1 teaspoons orange zest
½ teaspoons cinnamon
¼ teaspoons sea salt