Pomegranate-Glazed Roasted Root Vegetables

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.

Roasted root vegetables are a delightful blend of earthy flavors and vibrant colors. When combined with a luscious pomegranate glaze, this dish transforms into a harmonious medley of sweet, tart, and savory notes. Packed with essential nutrients, this recipe for Pomegranate-Glazed Roasted Root Vegetables offers a burst of flavors and a boost to your health.

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.

Ingredients

• 4 cups of assorted root vegetables (carrots, sweet potatoes, parsnips, and beets), peeled and cut into bite-sized pieces
• 1/4 cup of olive oil
• Salt and black pepper to taste
• 1/2 cup of pomegranate juice
• 2 tablespoons of honey or maple syrup
• 1 tablespoon of balsamic vinegar
• 2 cloves of garlic, minced
• Fresh parsley or thyme for garnish (optional)

Instructions

Preheat the Oven

Preheat the oven to 425°F (220°C) and line a baking sheet with parchment paper.

Prepare the Root Vegetables

Wash, peel, and cut the assorted root vegetables into uniform bite-sized pieces. This ensures even cooking.

Toss with Olive Oil

In a large bowl, toss the prepared root vegetables with olive oil, salt, and black pepper until they are evenly coated.

Roast the Vegetables

Spread the vegetables in a single layer on the prepared baking sheet. Roast in the preheated oven for about 25-30 minutes or until they are tender and slightly caramelized. Toss the vegetables halfway through for even roasting.

Prepare the Pomegranate Glaze

While the vegetables are roasting, prepare the pomegranate glaze. In a small saucepan, combine the pomegranate juice, honey or maple syrup, balsamic vinegar, and minced garlic. Simmer over low heat, stirring occasionally, until the mixture thickens and reduces to a glaze-like consistency.

Glaze the Roasted Vegetables

Once the vegetables are roasted to perfection, remove them from the oven and drizzle the pomegranate glaze over the top. Gently toss to coat the vegetables evenly with the glaze.

Garnish and Serve

Transfer the glazed vegetables to a serving dish, garnish with fresh parsley or thyme if desired, and serve immediately.