Coriander- and cumin-seasoned winter root vegetables get a burst of juicy fresh flavor with a sprinkling of pomegranate seeds, packed with vitamins C and K. A bright burst of chopped cilantro finishes off this earthy dish. Double the recipe to serve a few more.
Advertisement
Roasted Root Vegetables with Pomegranate
Rate this recipe!
Instructions
- Place baking tray in oven and preheat to 350 F.
- In small bowl, mix coriander, cumin, salt, and pepper. Peel carrots and parsnips, scrub beets, and chop all into bite-sized pieces. In large bowl, toss vegetables with olive oil and spice mix until well coated. Pour onto hot baking tray and return to oven to roast for 35 to 45 minutes, stirring twice during cooking time.
- In food processor, pulse to chop pistachios into large bread crumb-size pieces.
- Once vegetables have finished cooking, remove them to serving tray and toss with pomegranate molasses. Sprinkle with pistachios, pomegranate seeds, and cilantro, and serve.
Recipe Notes
How to seed a pomegranate
Get to know the natural geometry of the pomegranate and you’ll never go wrong.
- Start by using a knife to mark out a circle on the skin at the top, or crown, of the pomegranate.
- Cut the skin, but don’t pierce into the fruit itself.
- Gently peel back and remove this circle of skin to reveal sections of the pomegranate, delineated by the inedible white pith.
- Use a knife to make a cut into each section to get you started.
- Now, with your hands, gently break pomegranate apart along those sections to access the pomegranate seeds, also known as arils.
To reduce any mess from the red juice, you can break the sections apart in a bowl of water. Any excess pith will float to the top and can be easily removed with a slotted spoon, while seeds will sink to the bottom.
Per serving: 172 calories; 3 g protein; 5 g total fat (1 g sat. fat); 30 g total carbohydrates (17 g sugars, 7 g fiber); 262 mg sodium
