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.
I present to you …
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
NOTE: If you want to add another dimension of flavor to this recipe, you may add 1 to 2 Tbsp. of pomegranate molassesin place of the pomegranate juice in the glaze mixture.
Garnish Options: ½ cup pomegranate seeds, chopped parsley
Directions:
Preheat oven to 400°F.
Coat a roasting pan with cooking spray.
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.