Roasting a medley of squash plus carrots, sweet potatoes, parsnips, and onions will enhance the naturally sweet and earthy flavors of these fall veggies. Top with Pomegranate Molasses and fresh pomegranate arils just before serving for a bright burst of sweet and tart flavors.
Take roasted veggies to the next level by sprinkling generously with Five-Minute Persillade Sauce when warm.
Roasted Fall Vegetables with Pomegranate Molasses
Servings
5 Servings
Ingredients
- 1 medium sweet potato (not peeled, but scrubbed), cut into large dice
- 1 medium acorn squash peeled and cut into large dice
- 1 large butternut squash peeled and cut into large dice
- 1 parsnip cut into large dice
- 1 carrot cut into large dice
- 1 red onion cut into large dice
- Extra virgin olive oil
- Kosher salt
- Freshly cracked pepper
- Garnishes: pomegranate arils chopped flat leaf parsley, pomegranate molasses*
Instructions
- Preheat the oven to 400°F.
- In a large bowl, toss sweet potato, squash, parsnip, carrot, and onions with oil to coat and season with salt and pepper.
- Transfer vegetables to 2 parchment-lined baking sheets. Roast vegetables in the preheated oven, occasionally stirring, until browned, about 30 to 40 minutes.
- Drizzle molasses* on vegetables and garnish with pomegranate arils and parsley.
Notes
If you can’t find pomegranate molasses you can make your own with this recipe.
This sounds amazing – I wonder how parsnips would do in this dish? I think the flavors would go beautifully….
You can make it ahead and freeeze it, though it is much better freshly prepared. Before serving, dont allow th veggied tto thaw, just heat them in a low oven at 250F until hot.
Hi Jamie, can this beautiful recipe be made ahead and frozen?
Thank you,
Judy