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Roasted root vegetables seasoned with cardamom in a black roasting pan.
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5 from 2 votes

Roasted Root Vegetables with Maple & Cardamom

This Roasted Root Vegetables with Maple & Cardamom recipe is a hearty cool-weather side dish. It features an earthy medley of fresh root vegetables with a touch of maple sweetness, brought to life with the distinctive, aromatic character of cardamom.
Prep Time10 minutes
Cook Time40 minutes
Total Time50 minutes
Course: Side Dish
Diet: Gluten Free, Vegan, Vegetarian
Servings: 8
Calories: 148kcal

Ingredients

  • 3 1/2 lb seasonal winter squash and root vegetables about 10 cups, diced mixed (I used a combination of butternut squash, carrots, turnips and parsnips), peeled and diced
  • 3 tbsp olive oil
  • coarse sea salt
  • 2 tbsp unsalted butter
  • 3 tbsp maple syrup
  • 1 pinch red pepper flakes or cayenne pepper
  • 1/4 tsp vanilla extract
  • 1/4 tsp ground cardamom
  • 1/4 tsp ground coriander
  • 1 tsp lemon juice
  • 2 tbsp cilantro finely chopped
US Customary - Metric

Instructions

  • Position racks in the top and bottom thirds of the oven and heat the oven to 425°F (218°C). Line two large, heavy-duty rimmed baking sheets with foil.
  • In a mixing bowl, combine the vegetables, oil, and 1 1/2 tsp. salt. Toss to coat well. Divide the vegetables between the two pans and spread evenly in one layer. Roast for 20 minutes. With a large spatula, flip the vegetables. Swap the pans’ positions and roast until tender and nicely browned on a few sides, 15 to 20 minutes.
  • Meanwhile, melt the butter in a small saucepan over low heat. Whisk in the maple syrup, vanilla, and red pepper flakes. Whisk in the ground cardamom and coriander and allow to infuse over very low heat for 1-2 minutes. Remove the pan from heat.
  • Transfer the vegetables to a large mixing bowl. Gently reheat the sauce, if necessary, and stir in the lemon juice. With a heatproof spatula, toss the sauce with the roasted vegetables. Add half of the cilantro and salt to taste and toss again. Transfer to a serving dish and garnish with the remaining cilantro.

Nutrition

Calories: 148kcal | Carbohydrates: 20g | Protein: 1g | Fat: 8g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 0.1g | Cholesterol: 8mg | Sodium: 14mg | Potassium: 457mg | Fiber: 3g | Sugar: 8g | Vitamin A: 14063IU | Vitamin C: 25mg | Calcium: 68mg | Iron: 1mg