Olive Magazine
Roast Roots Recipe With Pomegranate Molasses

Roast roots with pomegranate molasses

Published: August 21, 2015 at 2:35 pm
loading...
  • Preparation and cooking time
    • Total time
  • Easy
  • Serves 8

Put these gorgeous vegetables in the oven while the turkey is resting. Pomegranate molasses and cumin seeds make such a difference to this Christmas side dish - its' well worth buying the extra ingredients

Nutrition:
NutrientUnit
kcal168
fat2.6g
carbs28.3g
fibre10g
protein4g
salt0.2g
Advertisement

Ingredients

  • 500g butternut squash, peeled and cut into wedges

  • 8 parsnips, peeled, quartered lengthways and cores removed
  • 8 orange or purple carrots, peeled and halved or quartered lengthways
  • 8 turnips, small and halved

  • olive oil
  • 2-3 tsp  cumin seeds
  • 3-4 tbsp pomegranate molasses

Method

  • STEP 1

    Heat the oven to 220C/fan 200C/gas 7. Toss the veg in olive oil, then arrange on a large non-stick baking tray. Scatter over sea salt and the cumin seeds.

  • STEP 2

    Roast for 30-40 minutes until tender. Drizzle over the pomegranate molasses before serving.

Advertisement

Comments, questions and tips

Rate this recipe

What is your star rating out of 5?

Choose the type of message you'd like to post

Choose the type of message you'd like to post

Overall rating

Advertisement
Advertisement
Advertisement

Sponsored content