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Best Roasted Root Vegetables with Pomegranate Glaze

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This recipe transforms humble root vegetables into a stunning side dish with a tangy-sweet pomegranate glaze. Perfect for fall dinners, Thanksgiving, or any night you want to enjoy a mountain of vegetables.

Ingredients

Scale
  • 2 large carrots, peeled and cut into 2-inch chunks (about 1 ½ cups)
  • 2 large parsnips, peeled and cut into 2-inch chunks (about 1 ½ cups)
  • 1 medium sweet potato, peeled and cut into 1-inch cubes (about 2 cups)
  • 1 medium red beet, peeled and cut into 1-inch cubes (about 1 cup)
  • 1 medium golden beet, peeled and cut into 1-inch cubes (about 1 cup)
  • 1 small red onion, cut into wedges (about 1 cup)
  • 3 tablespoons olive oil
  • 1 teaspoon kosher salt
  • ½ teaspoon black pepper
  • ½ teaspoon ground cumin
  • ¼ teaspoon ground cinnamon
  • 1 cup pure pomegranate juice
  • 2 tablespoons honey
  • 1 tablespoon balsamic vinegar
  • 1 teaspoon fresh lemon juice
  • Pinch of salt
  • ½ cup fresh pomegranate arils (from about 1 pomegranate)
  • 2 tablespoons fresh parsley, chopped (optional)
  • Flaky sea salt, for finishing

Instructions

  1. Preheat your oven to 425°F (220°C). Line a large sheet pan with parchment paper or a silicone baking mat.
  2. Prep the vegetables: Peel and cut carrots, parsnips, sweet potato, beets, and red onion into roughly uniform 1 to 2-inch chunks.
  3. Toss with oil and spices: In a large mixing bowl, combine the cut vegetables with 3 tablespoons olive oil, 1 teaspoon kosher salt, ½ teaspoon black pepper, ½ teaspoon cumin, and ¼ teaspoon cinnamon. Toss well until every piece is evenly coated.
  4. Spread on the sheet pan: Arrange the vegetables in a single, even layer on the prepared sheet pan. Make sure they’re not crowded.
  5. Roast for 35-40 minutes: Roast for 20 minutes, then flip the vegetables with a spatula and return to the oven for another 15-20 minutes until tender and caramelized.
  6. Make the pomegranate glaze while the vegetables roast: In a small saucepan, combine 1 cup pomegranate juice, 2 tablespoons honey, 1 tablespoon balsamic vinegar, 1 teaspoon lemon juice, and a pinch of salt. Bring to a boil, then reduce heat and simmer for 12-15 minutes until syrupy.
  7. Glaze the vegetables: Once the vegetables are done, drizzle about half the glaze over them and toss gently. Reserve the remaining glaze for serving.
  8. Garnish and serve: Transfer to a serving platter. Sprinkle with fresh pomegranate arils, chopped parsley (if using), and flaky sea salt. Drizzle remaining glaze over the top. Serve warm or at room temperature.

Notes

If the glaze gets too thick while waiting, add a teaspoon of warm water and whisk. For denser roots like thick carrots or beets, consider parboiling for 3-4 minutes before roasting. Let cut vegetables sit at room temperature for 15 minutes before roasting for better caramelization. Avoid overcrowding the pan to prevent steaming.

Nutrition

Keywords: roasted root vegetables, pomegranate glaze, fall side dish, Thanksgiving vegetables, healthy side dish, gluten-free, dairy-free, vegan option

Find it online: https://grubella.com/best-roasted-root-vegetables-with-pomegranate-glaze-recipe/