Roasted Root Vegetables with Pomegranate
These winter root vegetables get a burst of juicy fresh flavor with a sprinkling of pomegranate seeds, packed with vitamins C and K.
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Cooking tools:
- Chef's knife
- Mixing bowl
- Slotted spoon
Ingredients
- 1/2 tsp ground coriander
- 1/4 tsp ground cumin
- 1/4 tsp salt
- 1/4 tsp pepper
- 4 medium carrots
- 2 parsnips
- 3 small beets
- 1 Tbsp extra-virgin olive oil
- 1 Tbsp pistachios
- 2 tsp pomegranate molasses or maple syrup
- 2/3 cup pomegranate seeds (see tip)
- 2 Tbsp chopped cilantro
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