Tangerine and Cardamom Glazed Roasted Winter Vegetables Recipe

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Tangerine and Cardamom Glazed Roasted Winter Vegetables
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Ingredients
8
Count
Nutrition
160
Calories
Total time
60
Minutes
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Ingredients:

  • 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 tbsp olive oil
  • 7 -9 cardamom pods
  • 1/2 tsp tangerine zest
  • 1/3 cup fresh tangerine juice (about 1 large tangerine)

Directions:

  1. Preheat oven to 375°F.
  2. 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.
  3. 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.).
  4. 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.
  5. 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.
  6. 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.
  7. 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.
  8. Combine the cardamom with the other glaze ingredient and mix to dissolve the brown sugar. (I used Splenda brown sugar blend.).
  9. 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.
  10. Place in serving bowl being certain to include any syrup on the bottom of the roasting pan.
  11. Enjoy!
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 159.93 Kcal (670 kJ)
Calories from fat 23.63 Kcal
% Daily Value*
Total Fat 2.63g 4%
Sodium 12.75mg 1%
Potassium 640.77mg 14%
Total Carbs 32.59g 11%
Sugars 13.07g 52%
Dietary Fiber 6.1g 24%
Protein 3.15g 6%
Vitamin C 36.4mg 61%
Vitamin A 0.9mg 28%
Iron 0.9mg 5%
Calcium 94.6mg 9%
Amount Per 100 g
Calories 50.07 Kcal (210 kJ)
Calories from fat 7.4 Kcal
% Daily Value*
Total Fat 0.82g 4%
Sodium 3.99mg 1%
Potassium 200.59mg 14%
Total Carbs 10.2g 11%
Sugars 4.09g 52%
Dietary Fiber 1.91g 24%
Protein 0.99g 6%
Vitamin C 11.4mg 61%
Vitamin A 0.3mg 28%
Iron 0.3mg 5%
Calcium 29.6mg 9%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 2.6
    Points
  • 4
    PointsPlus

Good Points

  • low fat,
  • saturated fat free,
  • sodium free,
  • cholesterol free

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