Citrus-Cardamom Roasted Root Medley
Recipes developed by the BoxNCase culinary team
Fragrant root veg roast with cardamom and star anise, finished with a honey-lemon glaze.
Estimated Cost
$0.95/serving
Ingredients
9 available on BoxNCaselb Assorted root vegetables (carrots, parsnips, sweet potatoes) (roughly 1 inch pieces)
Jelly Belly Soda Pop Shoppe Assorted Jelly Beans
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tbsp Olive oil
Ines Rosales Lemon Sweet Olive Oil Tortas 6.34 Oz
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pkg Kinder's Classic Meatloaf Seasoning Mix (1 oz packet; use as spicy-umami rub for the veg mix)
Kinder s Classic Meatloaf Seasoning Mix 1 oz Packet
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tsp Badia Ground Organic Cardamom (from 2.5 oz shaker; lightly crush to release aroma)
Badia Ground Organic Cardamom 2.5 Oz Shaker
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whole Fronteir Co-Op Star Anise (from 1 lb jar; crushed lightly and removed before serving)
Fronteir Co-Op Selected Grade Star Anise 1 lb Jar
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tbsp Honey (for glaze; optional to add a touch of sweetness)
Mike's Hot Honey Honey Hot Mini Jar Glass 1.55oz
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tbsp Lemon juice (brighten the glaze (optional))
Realemon Lemon Juice 48oz
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Salt
Morton Salt 50lb
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Black pepper
Deep Whole Black Pepper 3.5 oz
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Instructions
- 1
Preheat oven to 425°F. Line a sheet pan with parchment.
- 2
Toss vegetables with olive oil, Kinder’s Meatloaf Seasoning, crushed cardamom, salt, and pepper.
- 3
Spread in a single layer. Roast 25–30 minutes, turning once, until edges are caramelized and tender.
- 4
Meanwhile, make a quick glaze: heat honey with lemon juice until just combined.
- 5
Toss roasted veg with glaze, remove star anise before serving, and finish with a light dusting of extra cardamom if desired.
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