Olive Magazine
Roasted Vegetables Recipe with Pomegranate

Pomegranate-glazed baby vegetables with grapes

Published: March 10, 2019 at 2:07 pm
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  • Preparation and cooking time
    • Total time
  • Easy
  • Serves 4 as a side

Give your roasted veggies an impressive sticky glaze with pomegranate molasses, honey and blackberry jelly

  • Vegetarian
Nutrition:
NutrientUnit
kcal214
fat6.2g
saturates0.9g
carbs33.3g
sugars30.8g
fibre6.2g
protein3.2g
salt0.8g
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*This recipe is gluten-free according to industry standards

Ingredients

  • 400g round shallots, peeled and trimmed (soaking them in boiling water first makes them easier to peel)
  • 350g Chantenay carrots, scrubbed and ‘topped’ (we used Waitrose’s chantenay carrots trio)
  • 2 tbsp olive oil
  • 4 tbsp pomegranate molasses
  • 1 tbsp runny honey
  • 1 tbsp grape or blackberry jelly (seedless jam)
  • ½ orange, zested and juiced
  • 1 tsp cumin seeds
  • ¼ tsp sumac
  • 125g black grapes (such as sable or vitoria)

Method

  • STEP 1

    Heat the oven to 200C/fan 180C/gas 6 and bring a large pan of water to the boil. Boil the shallots for 4 minutes, drain well, then tip into a deep roasting tin with the carrots. Drizzle with the oil and some seasoning, and roast for 20 minutes.

  • STEP 2

    Meanwhile, whisk together the molasses, honey, jelly and orange juice. Stir in the zest, cumin seeds and sumac.

  • STEP 3

    When the vegetables are ready, drizzle over the molasses dressing, toss through and put back into the oven for another 15 minutes. Finally, stir in the grapes and roast for another 5-10 minutes or until the vegetables are sticky and caramelised.

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