Helping Hands in the Kitchen: Roasted Orange Medley

A delicious and colorful mix of roasted vegetables including sweet potatoes, carrots, and squash, seasoned with herbs and spices.

Today, we present to you a mouth-watering recipe for a roasted orange medley that will leave you craving for more. This delightful dish is a perfect blend of sweet and savory flavors, making it a perfect option for a healthy and scrumptious meal.

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EQUIPMENT: Baking pan, oven, serving bowl/plate, cutting board, knife, mixing bowl, parchment paper (optional)


  • 1 medium butternut squash,
  • skinned, deseeded, and
  • cubed
  • 2 medium sweet potatoes,
  • cubed
  • 3 medium carrots, sliced
  • thick
  • 1 tsp salt
  • 2 tsp black pepper
  • 1 tsp onion powder
  • 2 tsp thyme, dry
  • ⅓ cup cooking oil (e.g
  • EVOO, walnut, avocado)


  1. In a large bowl, add carrots, cubed butternut squash, and cubed sweet potatoes.
  2. Add salt, black pepper, onion powder, thyme, and cooking oil. Toss to coat evenly.
  3. Place on baking sheet.
  4. Roast vegetables in the oven for 25-35 min or until tender and slightly browned. (Check after 10-15 min, and stir the veggies for an even roast.)
  5. Remove from heat and season with honey or black sesame seeds. Serve in a bowl or next to your entree. Enjoy!



Sweet potatoes are packed with nutrients like Vitamin C, Calcium, Magnesium, and Phosphorus. These nutrients are vital in ensuring strong bones and teeth, optimal blood pressure, helps the nervous system, and helps with natural blood clotting.

Carrots not only carries provitamins for Vitamin A (eye health promoting vitamin), but also has promoting and prevention plant chemical that lowers risks and rates of breast and prostate cancer(s).

Left: Sweet potatoes
Right: Carrots

Recipe provided by LA Dixon
Maryland University of Integrative Health