Shop Ingredients

Roasted Root Vegetables with Pomegranate

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 garnishing of chopped cilantro finishes off this earthy dish. Double the recipe to feed a crowd.

Course: Side Dish

Keyword: roasted, root vegetables, side dish, vegetables

Servings: servings

Calories: 172kcal

Author: Helena McMurdo

Ingredients

1/2 tsp ground coriander
1/4 tsp ground cumin
1/4 tsp salt
1/4 tsp pepper
4 medium carrots
2 parsnips
3 small beets
1 Tbsp extra-virgin olive oil
1 Tbsp pistachios
2 tsp pomegranate molasses or maple syrup
2/3 cup pomegranate seeds
2 Tbsp chopped cilantro

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 roast for 35 to 45 minutes, stirring twice during cooking time.
In food processor, pulse to chop pistachios into large bread crumb-sized pieces.
Once vegetables have finished cooking, move them to serving tray and toss with pomegranate molasses. Sprinkle with pistachios, pomegranate seeds, and cilantro to serve.

Nutrition

Tried this recipe?Mention @WPRecipeMaker or tag #wprecipemaker!

Rate This Recipe

DID YOU MAKE THIS RECIPE?

Leave a comment below and share a picture on Instagram with the hashtag #livenaturallymagazine