Roast roots with pomegranate molasses
Published: August 21, 2015 at 2:35 PM
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Serves 8
Easy
Total time: 50 mins
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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
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Read our guide on what is pomegranate molasses and where to buy it for the best advice on sourcing this ingredient.
Ingredients
Nutrition
-
500g butternut squash
peeled and cut into wedges
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8 parsnips
peeled, quartered lengthways and cores removed
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8 orange or purple carrots
peeled and halved or quartered lengthways
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8 turnips
small and halved
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olive oil
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2-3 tsp cumin seeds
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3-4 tbsp pomegranate molasses
Nutrition: per serving
- kcal168
- fat2.6g
- carbs28.3g
- fibre10g
- protein4g
- salt0.2g
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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.
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step 2
Roast for 30-40 minutes until tender. Drizzle over the pomegranate molasses before serving.
Check out our best ever veggie sides for Christmas recipes here
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