Orange Vegetable Medley

This healthier side option, using a medley of vegetables coated with a sweet-savory sauce, is the perfect accompaniment to any Yom Tov main dish.

SERVES 10–12

• 1 acorn squash, scrubbed well
• 2 medium onions, cut into wedges
• 2 sweet potatoes, peeled and cut into chunks
• 2 red potatoes, scrubbed and cubed
• 3 large colored carrots (red, orange, yellow), peeled, halved lengthwise, and cut into thick slices, or 1 lb (450 g) fresh baby carrots, greens attached
• 1 tsp pareve chicken soup mix, dissolved in ³⁄₄ cup boiling water
• 6 Tbsp good-quality orange marmalade
• ¹⁄₄ cup honey (unprocessed recommended)
• 1 tsp orange zest, finely diced (optional)
• 1¹⁄₂ tsp Montreal steak seasoning (if not available, use chicken seasoning of your choice)
• salt, to taste (start with ³⁄₄ tsp)
• black pepper, to taste
• 3 Tbsp solid coconut oil

1. Preheat oven to 375°F (190°C). Line a large rectangular glass dish (oven-totable recommended) with parchment paper.
2. Microwave the acorn squash for 3 minutes, then cut into chunks or wedges. Place in the lined dish along with the onions, sweet potatoes, potatoes, and carrots.
3. In a small bowl, combine the dissolved chicken soup mix, marmalade, honey, zest if using, and the rest of the seasonings. Mix well. Pour over veggies and gently toss to coat. Dot with coconut oil. Cover and bake for 30 minutes. Uncover and bake for 40 minutes or until veggies are tender.
4. I recommended turning off the oven at this point, opening the door, and covering the pan once again. This allows the steam to really soften the veggies and make them creamy. Leave in oven this way for up to an hour.

Note: If you like your veggies very sweet, add a bit more marmalade. Also, I tested this without the zest and it was very good. Add zest if you prefer strong citrus undertones.

(Originally featured in Family Table, Issue 709)