Roasted Root Vegetables with Pomegranate Molasses

Roasted Root Vegetables with Pomegranate Molasses Recipe

Roasted_Root_VegetablesHarvest season is fully in session, which means root vegetables abound! The sharp tang of pomegranate molasses is the perfect foil for earthy, slightly sweet root vegetables.  Serve these alongside a simple roast chicken for a comforting cold weather meal. If you have any other favorite root vegetables, feel free to throw them in the mix as well!

3 large carrots, peeled and cut into 1” pieces

2 medium parsnips, peeled and cut into 1” pieces

2 large russet potatoes, peeled and cut into 1” cubes

1 medium bulb celeriac or kohlrabi, peeled and cut into 1” cubes

3 large shallots, peeled and quartered

3 Tbs extra virgin olive oil

2 tsp chopped fresh sage or ½ tsp dried sage

2 tsp apple cider vinegar

3 tbs pomegranate molasses

½ tsp salt

Freshly cracked black pepper


Preheat oven to 425 degrees. Line a sheet pan with heavy duty aluminum foil

In a large bowl combine all the ingredients, reserving 1 tablespoon of the pomegranate molasses. Toss well until all vegetables are evenly coated.

Lightly grease the foil-lined pan with a tiny bit of additional olive oil, then spread the vegetables out into a single layer. Roast for 20 minutes.

Using a spatula, gently flip vegetables over so the browned sides are facing up. Return to the oven for another 15-20 minutes until vegetables can be easily pierced with a fork and undersides are brown. Serve drizzled with the remaining molasses, a sprinkling of sea salt, and more freshly cracked black pepper.

Suggested Wine Pairing:
Lake Sonoma Winery Sonoma Coast Pinot Noir 2014, $20

Image courtesy of Robyn Mackenzie