Tarragon & Citrus Roasted Vegetables – La Boîte

Ingredients

• 1 whole limon omani (dried Persian lime; 4g) 
• 3 tablespoons dried tarragon (3 grams)
• 1 tablespoon cubeb (5 grams)
• 1 tablespoon yellow mustard seeds (15 grams)
• 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
• 3 tablespoons vinegar (try honey vinegar or sherry vinegar)
• 5 tablespoons extra-virgin olive oil, plus more to taste
• Kosher salt
• 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