Ingredients for 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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How to Make 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
2g
Carbs
10g
