I have another pomegranate recipe for you! Sure, it’s more of an autumn-appropriate dish, but Boston is currently enveloped in a cold front that has me reaching for a scarf to wrap around my neck in the mornings and a blanket to cuddle up under in the evenings.
A ridiculously easy side dish to prepare, these roasted carrots and sweet potatoes become caramelized with a pomegranate glaze while roasting in the oven. The tender root vegetables are delicious served piping hot or at room temperature. The slightly sweet veggies would pair nicely with pork chops or chicken, but could also be the star of a vegetarian meal if topped with crumbled goat cheese and served with brown rice. If you’re looking to add a bit of green to the all-orange palate, you could serve the root vegetables atop a bed of baby spinach; if it’s the crunch factor you’re missing, toasted nuts (almonds, pecans, walnuts…) would be a lovely complement.
Although I’m ready for the warm spring weather to push the chill away for the season, I’m more than happy to tuck into this warm & comforting dish for the time being.
Pomegranate-Glazed Roasted Root Vegetables
- 1 large sweet potato, (preferably organic), scrubbed and chopped into bite-sized pieces
- 5 medium carrots, (preferably organic), sliced into thick rounds
- 1 Tbsp extra virgin olive oil
- 3 Tbsp 100% pomegranate juice (such as POM Wonderful)
- 1/4 tsp Kosher salt
- a few grinds fresh black pepper
- Preheat oven to 400 degrees F.
- Coat a baking sheet with olive oil cooking spray.
- In a medium bowl, whisk together the olive oil, pomegranate juice, salt, and pepper.
- Add the sweet potato and carrots to the bowl, and toss to evenly coat with the pomegranate mixture.
- Spread the vegetables onto the prepared baking sheet, and roast for about 40 minutes, (stirring once or twice), until softened and glazed.