Fragrant root veg roast with cardamom and star anise, finished with a honey-lemon glaze.
Prep 15 min · Cook 35 min · Total 50 min · Serves 8 · Beginner
Ingredients
- 2 lb Assorted root vegetables (carrots, parsnips, sweet potatoes) (roughly 1 inch pieces)
- 2 tbsp Olive oil
- 1 pkg Kinder's Classic Meatloaf Seasoning Mix (1 oz packet; use as spicy-umami rub for the veg mix)
- 1/2 tsp Badia Ground Organic Cardamom (from 2.5 oz shaker; lightly crush to release aroma)
- 1 whole Fronteir Co-Op Star Anise (from 1 lb jar; crushed lightly and removed before serving)
- 1 tbsp Honey (for glaze; optional to add a touch of sweetness)
- 1 tbsp Lemon juice (brighten the glaze (optional))
- to taste Salt
- to taste Black pepper
Instructions
- Preheat oven to 425°F. Line a sheet pan with parchment.
- Toss vegetables with olive oil, Kinder’s Meatloaf Seasoning, crushed cardamom, salt, and pepper.
- Spread in a single layer. Roast 25–30 minutes, turning once, until edges are caramelized and tender. (30 min)
- Meanwhile, make a quick glaze: heat honey with lemon juice until just combined.
- Toss roasted veg with glaze, remove star anise before serving, and finish with a light dusting of extra cardamom if desired.
Recipe by BoxNCase Test Kitchen for the BoxNCase Chef Network.
