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1
Preheat oven to 375u00b0F.
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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.
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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.).
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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.
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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.
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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.
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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.
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8
Combine the cardamom with the other glaze ingredient and mix to dissolve the brown sugar. (I used Splenda brown sugar blend.).
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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.
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10
Place in serving bowl being certain to include any syrup on the bottom of the roasting pan.
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11
Enjoy!
