Saturday, December 12, 2015

Roasted Root Vegetables with Pomegranate Glaze

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


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 molasses in place of the pomegranate juice in the glaze mixture.

Garnish Options: ½ cup pomegranate seeds, chopped parsley


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.

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