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Roasted Root Vegetables with Pomegranate
Serves 4.
Coriander- and cumin-seasoned winter root vegetables get a burst of juicy fresh flavour with a sprinkling of pomegranate seeds, packed with vitamins C and K. A bright burst of chopped cilantro finishes off this earthy dish. Double the recipe to serve a few more.
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Ingredients
- 1/2 tsp (2 mL) ground coriander
- 1/4 tsp (1 mL) ground cumin
- 1/4 tsp (1 mL) salt
- 1/4 tsp (1 mL) pepper
- 4 medium carrots
- 2 parsnips
- 3 small beets
- 1 Tbsp (15 mL) extra-virgin olive oil
- 1 Tbsp (15 mL) pistachios
- 2 tsp (10 mL) pomegranate molasses or maple syrup
- 2/3 cup (160 mL) pomegranate seeds (see tip)
- 2 Tbsp (30 mL) chopped cilantro
Nutrition
Per serving:
- calories 172
- protein 3 g
-
total fat
5 g
- sat. fat 1 g
-
total carbohydrates
30 g
- sugars 17 g
- fibre 7 g
- sodium 262 mg
Directions
01
Place baking tray in oven and preheat to 350 F (180 C).
02
In small bowl, mix coriander, cumin, salt, and pepper. Peel carrots and parsnips, scrub beets, and chop all into bite-sized pieces. In large bowl, toss vegetables with olive oil and spice mix until well coated. Pour onto hot baking tray and return to oven to roast for 35 to 45 minutes, stirring twice during cooking time.
03
In food processor, pulse to chop pistachios into large bread crumb-size pieces.
04
Once vegetables have finished cooking, remove them to serving tray and toss with pomegranate molasses. Sprinkle with pistachios, pomegranate seeds, and cilantro, and serve.
