Roasted Root Vegetable Medley with Pomegranate
🍳 oven
⏱ 35 min
🍽 serves 10
📋 13 ingredients
Nutrition per serving
1830
calories
10.3g
protein
78.8g
carbs
169.4g
fat
Ingredients per serving
- 3.0 oz beet
- 0.8 each Large Carrots
- 0.6 cup Olive Oil
- 0.4 oz Parsnips
- 0.4 lb sunchoke
- 0.2 oz pomegranate molasses
- 0.2 each Shallot
- 0.2 tsp Sumac
- 0.1 tbsp Dijon mustard
- 0.1 oz pomegranate seeds
- 0.1 cup candied walnuts
- 0.1 tsp Maldon salt
- 0.05 oz micro parsley
Method
1. Preheat the oven to 425°F.
2. Peel and cut the beets, carrots, parsnips, and sunchokes into 1-inch cubes.
3. In a large bowl, toss the vegetables with 3 tablespoons of extra virgin olive oil. Season with salt and pepper.
4. Spread the vegetables in a single layer on a baking sheet lined with parchment paper.
5. Roast the vegetables for 25-30 minutes, or until tender and golden brown, stirring halfway through.
6. While the vegetables are roasting, prepare the dressing: In a small bowl, whisk together pomegranate molasses, Dijon mustard, minced shallot, and 3 tablespoons of extra virgin olive oil. Season with salt and pepper to taste.
7. Once the vegetables are roasted, transfer them to a large serving platter or individual plates.
8. Drizzle the dressing over the roasted vegetables.
9. Garnish with pomegranate seeds, sumac, candied walnuts, Maldon salt, and micro parsley.
10. Serve immediately.
