Do you continue to have an abundance of root veggies out of your remaining fall harvest? You’re in luck! This pomegranate drizzle will add simply the correct amount of “oomph” to your favourite dish of roasted root veggies.
The next recipe is from The Fruit Forager’s Companion by Sara Bir. It has been tailored for the online.
RECIPE: Roasted Root Veggies with Pomegranate Drizzle
Serves 4 as a facet
All fall and winter lengthy, roasted greens are a go-to at our home. I can eat half an enormous pan alone. Ending them with a modest slick of pomegranate molasses brings out their pure sweetness, offers them a cunning burnished look, and provides simply sufficient sourness to maintain them from being dessert-y.
Components
- 12 ounces (340 g) carrots, peeled and lower into 1-inch (2.5 cm) chunks
- 12 ounces (340 g) beets, peeled and lower into 1-inch (2.5 cm) chunks
- 12 ounces (340 g) parsnips or candy potatoes, peeled and lower into 1-inch (2.5 cm) chunks
- 1.5 tablespoons extra-virgin olive oil
- Salt and freshly floor pepper to style
- About 2 teaspoons Pomegranate Molasses
Process
- Preheat the oven to 425°F (220°C). When you’ve got a convection setting, use it.
- On a rimmed baking sheet, mix the carrots, beets, and parsnips or candy potatoes.
- Drizzle with the olive oil, season with salt and pepper, and toss to mix.
- Roast for 20 minutes, toss, and proceed roasting till the greens are good and brown in spots and cooked throughout, 10 to twenty minutes longer.
- Drizzle with the pomegranate molasses, and toss to coat. How a lot you’ll use is as much as you, and likewise will depend upon how candy or tart your pomegranate molasses is.
- Serve sizzling or at room temperature.
NOTE: Crumble feta cheese on these for a easy, satisfying meal.
