RECIPE: Roasted Root Veggies with Pomegranate Drizzle

roasted root veggies w pomegranate glaze_FruitForagers

Do you have an abundance of root veggies from your final fall harvest? Are you looking for a new way to jazz them up? Well, you’re in luck! This simple recipe for pomegranate drizzle adds just the right amount of oomph to your go-to roasted vegetable dish.

The following recipe is from The Fruit Forager’s Companion by Sara Bir. It has been adapted for the web.


Serves 4 as a side

All fall and winter long, roasted vegetables are a go-to at our house. I can eat half a giant pan on my own. Finishing them with a modest slick of pomegranate molasses brings out their natural sweetness, gives them a foxy burnished look, and adds just enough sourness to keep them from being dessert-y.

Ingredients:

12 ounces (340 g) carrots, peeled and cut into 1-inch (2.5 cm) chunks

12 ounces (340 g) beets, peeled and cut into 1-inch (2.5 cm) chunks

12 ounces (340 g) parsnips or sweet potatoes, peeled and cut into 1-inch (2.5 cm) chunks

1.5 tablespoons extra-virgin olive oil

Salt and freshly ground pepper to taste

About 2 teaspoons Pomegranate Molasses (page 299)

Instructions:

Preheat the oven to 425°F (220°C). If you have a convection setting, use it.

On a rimmed baking sheet, combine the carrots, beets, and parsnips or sweet potatoes. Drizzle with the olive oil, season with salt and pepper, and toss to combine. Roast for 20 minutes, toss, and continue roasting until the vegetables are nice and brown in spots and cooked all the way through, 10 to 20 minutes longer.

Drizzle with the pomegranate molasses, and toss to coat. How much you’ll use is up to you, and also will depend on how sweet or tart your pomegranate molasses is. Serve hot or at room temperature.

NOTE: Crumble feta cheese on these for a simple, satisfying meal.


Recommended Reads

No Forbidden Fruit: Life-Changing Applesauce Recipe

The Hunt for Huckleberries (Plus, a New Recipe!)

 

 

 

 

 

Share This:

Read The Book

The Fruit Forager's Companion

Ferments, Desserts, Main Dishes, and More from Your Neighborhood and Beyond

$29.95

Recent Articles

Bring on the Brews this Thanksgiving

After spending the day cooking up a storm in the kitchen you’re bound to work up a thirst. While your grocery store wine may suffice, why not whet your palate with something a bit more exotic? From cider to sangria to a soda brewed with pine, we think these will be the perfect libations for…

Read More

Thanksgiving Takes an Adventurous Twist with This Foraged and Fermented Menu

From gathering items from the woods during your morning walk to using homemade chevre in your risotto to fermenting your own bubbly, there’s something about working for your supper that makes it so much more delicious when you finally get to tuck in. If you’re looking to really earn your Thanksgiving dinner this year, then…

Read More

Show Stealing Desserts for Thanksgiving Celebrations

It may seem as though Thanksgiving dinner gets all the attention what with the turkey, stuffing, and mashed potatoes, but the reality is, dessert is where it’s at. Warm apple pie with a slice of cheddar cheese (don’t knock it till you try it!), perfectly moist cakes with delectable frostings, pumpkin cheesecake…we could go on…

Read More

A Twist on the Traditional New England Thanksgiving Feast

If you’re looking for something new and different to serve this Thanksgiving, Chef Evan Mallett of the Black Trumpet restaurant in Portsmouth, NH has some ideas. From his book, Black Trumpet, Mallett has selected three traditional, New England-inspired dishes that are sure to add some new flavors to your Thanksgiving feast. These recipes are adapted…

Read More

Elevate Your Thanksgiving Side Dish Game

Thanksgiving is a time for tradition, but are you tired of the same old side dishes taking up space on the table? Have you had enough cranberry sauce and stuffing that you can’t even look at them anymore? If you said yes, then your taste buds will be overjoyed with these wonderful new recipes from…

Read More