Roasted Root Vegetables with Pomegranate Molasses-Wine4ood

Ingredients

• 2 medium parsnips, peeled and cut into 1” pieces
• 2 large russet potatoes, peeled and cut into 1” cubes
• 1 medium bulb celeriac or kohlrabi, peeled and cut into 1” cubes
• 3 large shallots, peeled and quartered
• 3 Tbs extra virgin olive oil
• 2 tsp chopped fresh sage or ½ tsp dried sage
• 2 tsp apple cider vinegar
• 3 tbs pomegranate molasses
• ½ tsp salt
• Freshly cracked black pepper