Roasted Root Veggies with Pomegranate Drizzle

roasted root veggies

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.

roasted root veggiesIngredients

  • 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

  1. Preheat the oven to 425°F (220°C). If you have a convection setting, use it.
  2. On a rimmed baking sheet, combine the carrots, beets, and parsnips or sweet potatoes.
  3. Drizzle with the olive oil, season with salt and pepper, and toss to combine.
  4. 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.
  5. 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.
  6. Serve hot or at room temperature.

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


Recommended Reads

Recipe: Fall Harvest Garden Fries

Winter Root Veggie Potpie: A Seasonal Recipe

Read The Book

The Fruit Forager's Companion

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

$29.95

Enter your email to sign up for our newsletter and save 25% on your next order

Recent Articles

oyster mushrooms

A Guide to Growing Oyster Mushrooms Indoors

What’s so great about oyster mushrooms? First, you can add them to the list of foods that can be grown indoors! They are tasty, easy to grow, multiply fast, and they love a variety of substrates, making oyster mushrooms the premium choice. The following is an excerpt from Fresh Food from Small Spaces by R. J.…

Read More

Simple Maple Morsels: Maple Shortbread Bars & Rosemary Walnut Scones with Maple Glaze

Maple is a special addition to any recipe and cozy way to enjoy the marvelous sweetness of maple. Perfect with coffee or tea and delicious everyday snacking!

Read More
maple roasted nuts

Maple Roasted Nuts: A Sweet, Seasonal Treat

Craving something sweet? These delicious maple roasted nuts are the perfect treat to help you push through those end-of-winter blues. The following is an excerpt from Full Moon Feast by Jessica Prentice. It has been adapted for the web. The Magic of Maple: A Rich History Following the Hunger Moon, just before the first thaw…

Read More
salad

How to Grow a Year-Round Indoor Salad Garden

Does the cold weather have you dreaming about fresh greens and colorful salad? Grow and harvest sprouts indoors to make those dreams a reality! Follow this quick start guide to year-round greens for fresh salad greens in just a couple of weeks! The following is an excerpt from Year-Round Indoor Salad Gardening by Peter Burke. It…

Read More

Beyond the Maple: Birch & Walnut Syrups

Move aside, maple! We have two new syrups to add to the table. Read on for insights on tapping, selling, and eating syrup from walnut & birch trees.

Read More