RECIPE: Roasted Root Veggies with Pomegranate Drizzle
Do you have an abundance of root veggies from your final fall harvest? Need 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.
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
- 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.
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