As I sat in the waiting room of my doctor’s office, I noticed a stack of free recipe booklets called ‘Wishing You Happy Holidays in Good Health’. I helped myself to a copy.
Because the holiday season is a time notorious for weight gain (believe me, I know what I’m talking about!), it was great to find some recipes that not only sound good, but provide taste and good nutrition – without the guilt.
Since I had the necessary ingredients on hand, I tweaked their recipe for ‘Glazed Root Vegetables with Pomegranates’ to serve with dinner.
I slightly changed the name, added some onion, and recalculated the glaze
ingredients.
ingredients.
I present to you …
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| Roasted Root Vegetables with Pomegranate Glaze |
Roasted Root Vegetables with Pomegranate Glaze
Yield: 4 servings
Ingredients:
3 medium – or – 2 large, sweet potatoes, scrubbed, peeled, and cut into bite-size pieces
1 lb. carrots, washed, pared, and cut into bite-size pieces
1 medium onion, cut into large pieces
1 to 2 Tbsp. extra virgin olive oil
3 to 4 Tbsp. 100% pomegranate juice
Kosher salt and pepper to taste
Kosher salt and pepper to taste
NOTE: If you want to add another dimension of flavor to this recipe, you may add 1 to 2 Tbsp. of pomegranate molasses in place of the pomegranate juice in the glaze mixture. Pomegranate molasses can be purchased in Middle Eastern stores or in local grocery stores in the international aisle.
Garnish Options: ½ cup pomegranate seeds, chopped parsley
Directions:
Preheat oven to 400°F.
Coat a roasting pan with cooking spray.
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| Vegetables ready to roast |
In a large bowl, whisk together the olive oil, pomegranate juice, salt and pepper. Add the sweet potatoes, carrots, and onions; toss to coat.
Spread the vegetables onto the prepared roasting pan in a single layer; roast for about 35 to 40 minutes, stirring once or twice, or until softened and golden brown.
Before serving, garnish with pomegranate seeds or chopped parsley, if desired.