Persian Roasted Vegetables with Pomegranate

Name: Persian Roasted Vegetables with Pomegranate
Prep time: 20 min
Cook time: 35 min
Total time: 55 min
Yield: 6 servings
Cuisine: Persian
Ingredients: 1 lb carrots, cut into 1-inch pieces; 1/2 lb parsnips, cut into 1-inch pieces; 1/2 lb beets, cut into 1-inch pieces; 1 cup cherry tomatoes; 2 tbsp olive oil; 2 tbsp pomegranate molasses; 1/4 cup fresh mint, torn; 1/2 cup pomegranate seeds; 1/2 tsp salt; 1/4 tsp black pepper

Charred root vegetables and sweet tomatoes tossed with pomegranate molasses and fresh herbs. A vibrant side dish that's both sweet and tangy with hints of caramelization.

55 minEasyServes 6140 cal/serving

PersianSideOvenVegetarianVeganGluten-Free

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Ingredients

1 lb carrots, cut into 1-inch pieces
1/2 lb parsnips, cut into 1-inch pieces
1/2 lb beets, cut into 1-inch pieces
1 cup cherry tomatoes
2 tbsp olive oil
2 tbsp pomegranate molasses
1/4 cup fresh mint, torn
1/2 cup pomegranate seeds
1/2 tsp salt
1/4 tsp black pepper

Instructions

1

Preheat oven to 425°F. Line a baking sheet with parchment paper.
2

In a large bowl, toss 1 lb cut into 1-inch pieces carrots, 1/2 lb cut into 1-inch pieces parsnips, and 1/2 lb cut into 1-inch pieces beets with 2 tbsp olive oil, 1/2 tsp salt, and 1/4 tsp black pepper.
3

Spread vegetables in a single layer on the prepared baking sheet.
4

Roast for 20 minutes. Stir in 1 cup cherry tomatoes and roast for an additional 12-15 minutes until vegetables are charred at the edges and tender.
5

Transfer roasted vegetables to a serving bowl. Drizzle with 2 tbsp pomegranate molasses and toss to coat.
6

Top with fresh 1/4 cup torn fresh mint and 1/2 cup pomegranate seeds. Serve warm or at room temperature.

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Questions

How long does Persian Roasted Vegetables with Pomegranate take?

As written, 55 minutes: 20 of prep and 35 of cooking. The longest single stretch is step 4 (20 minutes): "Roast for 20 minutes."

What oven temperature does Persian Roasted Vegetables with Pomegranate need?

For Persian Roasted Vegetables with Pomegranate, the oven is set to 425 F (about 220 C) in step 1. The longest stretch at that heat is 20 minutes, in step 4.

What can I use instead of pomegranate molasses in Persian Roasted Vegetables with Pomegranate?

The entry for Persian Roasted Vegetables with Pomegranate calls for 2 tbsp pomegranate molasses. In its place: Reduce pomegranate or cranberry juice with a little sugar and lemon to a syrup, or use balsamic glaze with a squeeze of lemon.

How many calories are in Persian Roasted Vegetables with Pomegranate?

One serving (the recipe makes 6) is about 140 calories, with 3 g protein, 28 g carbohydrate and 4 g fat, plus 5 g fiber and 310 mg sodium.

How long does Persian Roasted Vegetables with Pomegranate keep?

Refrigerate what is left of Persian Roasted Vegetables with Pomegranate within two hours and eat it within three days. Reheat covered in a 300 F oven until warmed through.

Serve it with

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