Tangerine And Cardamom Glazed Roasted Winter Vegetables Recipes

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WINTER VEGETABLE ROAST WITH MAPLE-MUSTARD VINAIGRETTE



Winter Vegetable Roast with Maple-Mustard Vinaigrette image

Provided by Peter Kaminsky

Categories     Garlic     Onion     Side     Roast     Christmas     Vegetarian     Rosemary     Carrot     Parsnip     Winter     Vegan     Thyme     Potluck     Pescatarian     Dairy Free     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     Kosher

Yield Serves 8

Number Of Ingredients 13

8 medium parsnips, peeled or scrubbed
8 medium carrots, peeled or scrubbed
4 medium red onions, peeled and quartered
2 heads garlic, halved
1/2 cup plus 4 tablespoons olive oil
8 sprigs fresh thyme
4 sprigs fresh rosemary
Salt and freshly ground black pepper to taste
40 cherry tomatoes, halved
4 tablespoons lemon juice
4 tablespoons capers, roughly chopped
1 tablespoon maple syrup
1 teaspoon Dijon mustard

Steps:

  • 1. Preheat oven to 350 degrees.
  • 2. Peel parsnips and carrots; depending on size, cut lengthwise in half or quarters, about 4 inches long.
  • 3. In a large bowl, toss parsnips, carrots, onions, and garlic with 1/2 cup olive oil, thyme, rosemary, salt, and pepper.
  • 4. Spread vegetables on one large sheet pan or two smaller pans, and place in oven. Roast for about an hour, turning vegetables once or twice, to get a nice crust on both sides.
  • 5. Meanwhile, heat large skillet, and film with 2 tablespoons olive oil. Add tomatoes, cut side down, and caramelize (no more than 10 minutes). Sauté in two batches. Remove to bowl, and set aside.
  • 6. While the vegetables are cooking, whisk together remaining 2 tablespoons olive oil, lemon juice, capers, maple syrup, and mustard.
  • 7. Place warm roasted root vegetables on serving platter, and pour dressing over the vegetables. Top with caramelized tomatoes.

ROASTED WINTER VEGETABLES



Roasted Winter Vegetables image

Provided by Ina Garten

Categories     side-dish

Time 55m

Yield 8 servings

Number Of Ingredients 8

1 pound carrots, peeled
1 pound parsnips, peeled
1 large sweet potato, peeled
1 small butternut squash, peeled and seeded (about 2 pounds)
3 tablespoons good olive oil
1 1/2 teaspoons kosher salt
1/2 teaspoon freshly ground black pepper
2 tablespoons chopped flat-leaf parsley

Steps:

  • Preheat the oven to 425 degrees F.
  • Cut the carrots, parsnips, sweet potato, and butternut squash in 1 to 1 1/4-inch cubes. All the vegetables will shrink while baking, so don't cut them too small.
  • Place all the cut vegetables in a single layer on 2 baking sheets. Drizzle them with olive oil, salt, and pepper. Toss well. Bake for 25 to 35 minutes, until all the vegetables are tender, turning once with a metal spatula.
  • Sprinkle with parsley, season to taste, and serve hot.

TANGERINE AND CARDAMOM GLAZED ROASTED WINTER VEGETABLES



Tangerine and Cardamom Glazed Roasted Winter Vegetables image

This recipe was inspired by the Gluten Free Food Junkie and includes lots of changes of my own to make it a special addition to my holiday table. I titled this winter vegetables because you can easily change this up and use acorn squash, sweet potatoes or carrots and have delicious results. The preparation time includes the peeling the baby red onions. Though they add a special touch for presentation, you can cut the time and effort in half by using two small red onions and cutting them in eighths.

Provided by justcallmetoni

Categories     Onions

Time 1h

Yield 6-8 serving(s)

Number Of Ingredients 8

1 1/2 lbs butternut squash (weight after preparation, see note in directions below)
4 medium parsnips
16 white pearl onions (these should be pearl RED onions, but that is not in the Zaar database)
1 1/2 tablespoons olive oil
7 -9 cardamom pods
4 teaspoons brown sugar
1/2 teaspoon tangerine zest
1/3 cup fresh tangerine juice (about one large tangerine)

Steps:

  • Preheat oven to 375°F.
  • Prepare a 10x13-inch pan with a light coating of cooking spray or simply cover the pan with foil for a no fuss clean up.
  • Peel the baby onions by first trimming the tops and bottoms and gently peeling the skin. The more papery the exterior, the easier they will be to peel. Place into the baking pan. (If you are using the medium red onions, just barely trim the root end so that the wedges hold together during the roasting.).
  • Peel the squash and cut into one inch cubes. I tend to buy a squash much larger than needed so the neck part (without the seeds) will yield the 1 1/2 pounds of squash cubes needed. The rest of the squash is used in a mash or soup. Place into the baking pan.
  • Peel and trim the parsnips and cut into 1 1/2 inch lengths. For the thicker tops, split in half. If the core is thick and woody, you may want to cut part of it out. Place into the baking pan.
  • Toss the pan of vegetables with the olive oil and roast for about 20 minutes. The vegetables will have some color and tenderness but not fully done.
  • Whilst the vegetables are roasting , take the cardamom pods and place them in a mortar and gently crush so as to break open the pods. Remove the pods leaving the seed and continue to ground breaking the seeds into a coarse powder resembling fresh black pepper. Yield will be about 1/2 teaspoon.
  • Combine the cardamom with the other glaze ingredient and mix to dissolve the brown sugar. (I used Splenda brown sugar blend.).
  • Pour the glaze over the vegetables and toss. Roast for 5 minutes and add salt to taste, in my case this was about 1/2 teaspoon of sea salt. Mix and roast for an additional 5 minutes. The glaze with have thickened into a medium syrup and created a nice caramelization on the vegetables.
  • Place in serving bowl being certain to include any syrup on the bottom of the roasting pan.
  • Enjoy!

Nutrition Facts : Calories 152.4, Fat 3.6, SaturatedFat 0.6, Sodium 11.4, Carbohydrate 30.2, Fiber 4.8, Sugar 11.8, Protein 2.8

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