Tangerine and Cardamom Glazed Roasted Winter Vegetables
Brighten up your winter table with these tangerine and cardamom glazed roasted winter vegetables, a vibrant side dish bursting with seasonal flavors. Sweet carrots, parsnips, and sweet potatoes are perfectly paired with nutty Brussels sprouts, all roasted to caramelized perfection. The real magic lies in the glaze—a luscious mixture of fresh tangerine juice, fragrant cardamom, a hint of cinnamon, and a touch of honey, beautifully balanced to highlight the natural sweetness of the veggies. Finished with a sprinkle of fresh rosemary for an earthy note, this dish is as stunning as it is delicious. Perfect for holiday gatherings or weeknight comfort, these roasted vegetables are a must-try for anyone seeking a flavorful, healthy, and gluten-free addition to their winter menu.
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Recipe Information
Ingredients
- 4 medium Carrots
- 4 medium Parsnips
- 2 medium Sweet potatoes
- 2 cups Brussels sprouts
- 2 Tangerines
- 3 tablespoons Honey
- 4 tablespoons Olive oil
- 0.5 teaspoons Ground cardamom
- 0.25 teaspoons Cinnamon
- 1 teaspoons Salt
- 0.5 teaspoons Black pepper
- 1 tablespoon Fresh rosemary
- 1 teaspoon Tangerine zest
Instructions
Preheat the oven to 400°F (200°C). Line a large baking sheet with parchment paper or foil for easy cleanup.
Peel and slice the carrots, parsnips, and sweet potatoes into uniform bite-sized pieces. Halve the Brussels sprouts.
Arrange the vegetables on the prepared baking sheet. Drizzle with 2 tablespoons of olive oil, sprinkle with salt and black pepper, and toss to coat evenly.
Roast the vegetables in the preheated oven for 20 minutes, stirring halfway through to ensure even cooking.
While the vegetables roast, prepare the glaze. In a small bowl, combine 2 tablespoons of olive oil, honey, ground cardamom, cinnamon, tangerine juice (from the 2 tangerines), and tangerine zest. Whisk until well blended.
After the vegetables have roasted for 20 minutes, remove the baking sheet from the oven. Drizzle the tangerine and cardamom glaze evenly over the vegetables and toss to coat.
Sprinkle the chopped fresh rosemary over the glazed vegetables and return to the oven for an additional 20 minutes, or until the vegetables are tender and caramelized.
Remove the roasted vegetables from the oven and let them cool slightly before serving. Transfer to a serving dish and garnish with additional rosemary or a sprinkle of tangerine zest, if desired.
Serve warm as a flavorful side dish or on its own with crusty bread.
Nutrition Facts
Calories |
1598 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 69.7 g | 89% | |
| Saturated Fat | 12.0 g | 60% | |
| Polyunsaturated Fat | 9.1 g | ||
| Cholesterol | 9 mg | 3% | |
| Sodium | 3303 mg | 144% | |
| Total Carbohydrate | 240.9 g | 88% | |
| Dietary Fiber | 40.7 g | 145% | |
| Total Sugars | 118.2 g | ||
| Protein | 20.1 g | 40% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 459 mg | 35% | |
| Iron | 7.4 mg | 41% | |
| Potassium | 2757 mg | 59% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
