Pomegranate Roasted Vegetables
A drizzle of sweet-tart pomegranate molasses will boost the sweet flavors of the roasted vegetables.
Servings: 8 servings
Equipment
- large 5-quart stainless steel mixing bowl
- Roasting pan large enough for all to be in a single layer
Ingredients
- 1 large rutabaga peeled and cubed into 1" chunks
- 1 pound carrots peeled and cut into 1" chunks
- 1 pound small red potatoes cut in half
- ½ pound parsnips peeled and cut into 1" chunks
- ½ pound broccoli florets
- Salt to taste
- Generous grind of black pepper to taste
- ¼ cup olive oil
- 1 Tbsp. pomegranate molasses
Instructions
- Place vegetables in the large mixing bowl and season with salt and pepper.
- Toss with the oil and place in the baking pan.
- Roast at 350°F for 45 minutes.
- Stir twice during cooking.
- Remove from oven and drizzle with the pomegranate molasses; return to the oven for another 15 minutes.
Notes
*The addition of sweet potato will add another level of flavor.
*Omit or replace any vegetable in the list.
*Toss in a handful of walnut or pecan halves during the last 15 minutes of roasting.
*Top-dress with a sprinkling of any type of cheese once removed from the oven.
*Serve with meats or as a main dish on a vegetarian menu.