Roasted Root Veggies with Pomegranate Drizzle
Do you still have an abundance of root veggies from your final fall harvest? You’re in luck! This pomegranate drizzle will add just the right amount of “oomph” to your favorite dish of roasted root veggies.
The following recipe is from The Fruit Forager’s Companion by Sara Bir. It has been adapted for the web.
RECIPE: Roasted Root Veggies with Pomegranate Drizzle
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
Procedure
- 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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