Roasted Root Vegetables with Pomegranate - alive magazine
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.
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.alive.com.
Cooking tools:
- Chef's knife
- Cutting board
- Mixing bowl
- Slotted spoon
- Oven
- Baking sheet
- Measuring spoon
- Measuring cup
- Spoon
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
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