Tangerine And Cardamom Glazed Roasted Winter Vegetables Recette

Impress your holiday guests with this vibrant and flavorful Tangerine & Cardamom Glazed Roasted Winter Vegetables recipe! Inspired by the Gluten-Free Food Junkie, this recipe is elevated with unique twists for an unforgettable taste. Roast a medley of sweet and savory winter vegetables – butternut squash, parsnips, and baby red onions – until tender and caramelized, then toss them in a luscious tangerine and cardamom glaze. Easily customizable, you can swap in acorn squash, sweet potatoes, or carrots for a personalized touch. This recipe is perfect for a festive side dish or a vegetarian main course.

Préparation 25 min

Cuisson 60 min

Calories 152.4 kcal

Protéines 5g

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Tangerine And Cardamom Glazed Roasted Winter Vegetables

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L'équipe cuisine de Forktionary

Adaptée de Food.com, puis testée et standardisée par Forktionary.

Ingrédients pour Tangerine And Cardamom Glazed Roasted Winter Vegetables

1 medium butternut squash (about 2 lbs), peeled, seeded and cubed
1 lb parsnips, peeled, trimmed, and cut into 1 1/2-inch lengths
1 1/2 cups white pearl onions (about 12-15 oz), peeled
2 tablespoons olive oil
1 tablespoon cardamom pods, gently crushed to release seeds
1/4 cup light brown sugar, packed
1 teaspoon tangerine zest (from 1 medium tangerine)
1/4 cup tangerine juice (from 1-2 medium tangerines)
1/4 teaspoon sea salt, or to taste

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Comment préparer Tangerine And Cardamom Glazed Roasted Winter Vegetables

Preheat oven to 375°F (190°C). Lightly grease a 10x13-inch baking pan or line it with foil.
Peel and prepare the baby red onions (or cut larger onions into eighths).
Peel, seed, and cube the butternut squash (or prepare your chosen vegetable substitute).
Peel, trim, and cut the parsnips into 1 1/2-inch lengths, splitting thicker pieces in half as needed. Remove woody cores if necessary.
In the prepared pan, combine the prepared onions, squash, and parsnips.
Drizzle with olive oil and toss to coat evenly.
Roast for 20 minutes, until vegetables begin to soften and slightly brown.
While the vegetables roast, gently crush the cardamom pods in a mortar and pestle to release the seeds.
Remove the husks and grind the seeds into a coarse powder.
In a small bowl, whisk together the ground cardamom, brown sugar, and tangerine juice until the sugar dissolves.
Pour the cardamom-tangerine glaze over the roasted vegetables and toss gently to coat.
Roast for an additional 5 minutes.
Season with sea salt to taste.
Toss again and roast for another 5 minutes, or until the glaze has thickened into a syrup and the vegetables are caramelized.
Transfer to a serving bowl, making sure to include any flavorful pan drippings.
Serve immediately and enjoy!

Nutrition Information (Approximate per serving)

Sodium

0 g

Sugar

47g

Fat

Carbs

10g

Recipe Categories (Choose a category and find related recipes!)

Main Dish / Dinner Sweets & Sides Side Dishes American Healthy Vegetarian Gluten Free Fall Recipes Holiday Recipes

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Questions fréquentes

Combien de temps faut-il pour préparer Tangerine And Cardamom Glazed Roasted Winter Vegetables ?

Tangerine And Cardamom Glazed Roasted Winter Vegetables prend environ 85 minutes du début à la fin — environ 25 minutes de préparation et 60 minutes de cuisson.

Combien de calories contient Tangerine And Cardamom Glazed Roasted Winter Vegetables ?

Tangerine And Cardamom Glazed Roasted Winter Vegetables contient environ 152.4 calories par portion, avec environ 5 g de protéines, 10 g de glucides et 5 g de lipides.

De quels ingrédients ai-je besoin pour Tangerine And Cardamom Glazed Roasted Winter Vegetables ?

Les principaux ingrédients de Tangerine And Cardamom Glazed Roasted Winter Vegetables sont Butternut Squash, Parsnips, White Pearl Onions, Olive Oil, Cardamom Pods, Brown Sugar. Consultez la liste complète avec les quantités ci-dessus.