Roast roots with pomegranate molasses
- Preparation and cooking time
- Total time
- Easy
- Serves 8
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.
