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Roast roots with pomegranate molasses

Name: Roast roots with pomegranate molasses
Total time: 50 min
Ingredients: butternut squash 500g, peeled and cut into wedges; parsnips 8, peeled, quartered lengthways and cores removed; carrots 8 orange or purple, peeled and halved or quartered lengthways; turnips 8, small and halved; olive oil; cumin seeds 2-3 tsp; pomegranate molasses 3-4 tbsp

50 minutes
serves 8
Easy

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

Published: August 21, 2015 at 2:35 pm

Ingredients

butternut squash 500g, peeled and cut into wedges 
parsnips 8, peeled, quartered lengthways and cores removed
carrots 8 orange or purple, peeled and halved or quartered lengthways
turnips 8, small and halved 
olive oil
cumin seeds 2-3 tsp
pomegranate molasses 3-4 tbsp

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.