Now that you know how to make homemade Pomegranate Molasses, here’s a roasted root vegetable recipe to try. It’s perfect for Thanksgiving which is approaching quickly!
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| Roasted Root Vegetables with Pomegranate Glaze |
Roasted Root Vegetables with Pomegranate
Glaze
Serves 4 to 6
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| Main Ingredients: Rutabaga, parsnips, carrots and pomegranate molasses glaze |
Ingredients: (NOTE: Mix or match your favorite root vegetables
for this dish.)
1 pound carrots,
peeled and sliced into 1/2 inch thick pieces
1 pound parsnips,
peeled and sliced into 1/2 inch thick pieces
1 lb. rutabaga, peeled and sliced into1/2 inch thick pieces
Glaze Ingredients:
1/4 cup
extra-virgin olive oil
**2 Tbsp.
good-quality honey, or to taste
2 Tbsp.
pomegranate molasses, or to taste
1 Tbsp. water
5 sprigs
of fresh thyme leaves, or 1 tsp. dried thyme leaves
Salt and
freshly ground pepper
*****
Lemon wedges, optional
Directions:
1. Preheat the oven to 425°F. Cover a large rimmed baking
dish with heavy-duty aluminum foil. (Makes clean-up a breeze!)
2. Prepare the glaze mixture by combining the oil, honey, pomegranate molasses, water, and thyme in a small bowl. Stir until blended.
**NOTE: If using pomegranate molasses containing sugar, you may reduce – or omit – the honey.
3. In a large mixing bowl, toss the root vegetables with
the glaze mixture; season with salt and pepper, and
toss again.
4. Spread the coated vegetables evenly in the baking pan.
NOTE: If you don’t have a large
enough pan, divide the vegetables evenly between 2 foil-lined rimmed baking pans.
5. Roast, uncovered, for 30 to 35 minutes, or until
the vegetables are tender, stirring the vegetables after about 15 minutes. If desired, roast for 10 additional minutes to enhance the glaze.
6. Place vegetables in a serving bowl. Sprinkle with
additional salt and pepper, if desired.
Serve with lemon wedges, if desired.