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Best Easy Pomegranate Glazed Roasted Root Vegetables

pomegranate glazed roasted root vegetables - featured image
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A stunning side dish featuring caramelized root vegetables coated in a sweet-tart pomegranate molasses glaze. Perfect for holiday feasts or any gathering where you want to impress without stress.

Ingredients

Scale
  • 2 large carrots, peeled and cut into 1-inch chunks (about 1 ½ cups)
  • 2 large parsnips, peeled and cut into 1-inch chunks (about 1 ½ cups)
  • 1 large sweet potato, peeled and cut into 1-inch cubes (about 2 cups)
  • 1 medium red onion, cut into 1-inch wedges (about 1 cup)
  • 1 medium beet, peeled and cut into 1-inch cubes (about 1 cup) (optional)
  • 3 tablespoons olive oil
  • ½ teaspoon salt
  • ¼ teaspoon black pepper
  • ¼ cup pomegranate molasses
  • 2 tablespoons maple syrup
  • 1 tablespoon balsamic vinegar
  • 1 clove garlic, minced
  • 1 teaspoon fresh thyme leaves (or ½ teaspoon dried)
  • ¼ teaspoon red pepper flakes (optional)
  • ¼ cup fresh pomegranate arils (seeds)
  • 2 tablespoons chopped fresh parsley or cilantro

Instructions

  1. Preheat your oven to 425°F (220°C). Line your baking sheet with parchment paper for easy cleanup.
  2. In a large bowl, combine the carrots, parsnips, sweet potato, red onion, and beet (if using). Drizzle with the olive oil, sprinkle with salt and pepper, and toss until everything is evenly coated.
  3. Arrange the vegetables in a single layer on the prepared baking sheet. Roast for 20 minutes, then remove the pan from the oven.
  4. While the vegetables are roasting, whisk together the pomegranate molasses, maple syrup, balsamic vinegar, minced garlic, thyme, and red pepper flakes (if using) in a small bowl.
  5. Drizzle the glaze over the partially roasted vegetables. Use a spatula to gently toss them, making sure every piece gets a nice coating. Return the pan to the oven and roast for another 20-25 minutes, or until the vegetables are tender and caramelized.
  6. Once the vegetables are done, remove them from the oven and let them cool for a minute or two on the pan. Transfer them to a serving platter. Sprinkle with fresh pomegranate arils and chopped parsley. For an extra touch, drizzle a little more pomegranate molasses over the top right before serving.

Notes

For even cooking, cut all vegetables into similar-sized pieces. If the glaze starts to burn before vegetables are tender, cover loosely with foil for the last 10 minutes. Can prep vegetables up to a day in advance. Leftovers keep in the refrigerator for up to 4 days.

Nutrition

Keywords: roasted root vegetables, pomegranate glaze, holiday side dish, vegan, gluten-free, easy side dish, Thanksgiving vegetables

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