Roasted Vegetables Recipe with Pomegranate

Pomegranate-glazed baby vegetables with grapes

  • serves 4 as a side
  • Easy

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

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*This recipe is gluten-free according to industry standards

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Ingredients

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

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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Nutritional Information

  • Kcals 214
  • Fat 6.2g
  • Saturates 0.9g
  • Carbs 33.3g
  • Sugars 30.8g
  • Fibre 6.2g
  • Protein 3.2g
  • Salt 0.8g
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