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Cut citrus wedges—preferably organic and unwaxed—infuse the vegetables with their juices during roasting, and their peels become tender and tasty enough to eat too. Limon omani echoes the citrus flavors, which are balanced by the heat of yellow mustard and the pepperiness of cubeb.
Lior Lev Sercarz, from "Mastering Spice" by Lior Lev Sercarz
Crack and crush the limon omani into smaller pieces by pressing it against a cutting board with your palm, then transfer to a spice grinder along with the tarragon and cubeb. Finely grind them together and immediately mix with the whole mustard seeds.
1 orange, scrubbed and cut into 1-inch wedges
1 lemon, scrubbed and cut into 1-inch wedges
1 clementine, scrubbed and cut into 1-inch wedges
12 large Brussels sprouts, trimmed and halved lengthwise
6 large radishes, scrubbed and quartered
6 large garlic cloves, peeled
5 baby beets, scrubbed and quartered
5 baby turnips, scrubbed and cut into 1⁄2-inch wedges
3 medium carrots, scrubbed and cut into 1-inch chunks
3 large shallots, trimmed and cut into 1⁄2-inch wedges
1 medium sweet potato, scrubbed, quartered lengthwise, and cut crosswise into 1-inch-thick slices
1 large celery root, peeled and cut into 1-inch cubes
Position racks in the upper and lower thirds of the oven and preheat the oven to 375°F. Line two half sheet pans with foil.
Combine the spice blend, vinegar, oil, and 1 teaspoon salt in a very large bowl and stir to mix well. Add the citrus, Brussels sprouts, radishes, garlic, beets, turnips, carrots, shallots, sweet potatoes, and celery root and toss well until evenly coated.
Divide the vegetables between the prepared pans and spread them evenly. Roast, stirring the vegetables and switching the positions of the pans halfway through, until tender, 45 to 60 minutes. Drizzle with more oil, season to taste with salt, and serve hot, warm, or at room temperature.