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Roasted Fall Vegetables with Pomegranate Molasses


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 or Jamie Geller Pomegranate & Honeyand 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.

  • Duration
  • Cook Time
  • Prep Time
  • 5 - 6Servings


  • 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 (see recipe)


1. Preheat the oven to 400°F.

2. In a large bowl, toss sweet potato, squash, parsnip, carrot, and onions with oil to coat and season with salt and pepper.

3. Transfer vegetables to 2 parchment-lined baking sheets. Roast vegetables in the preheated oven, occasionally stirring, until browned, about 30 to 40 minutes.

3. Drizzle molasses on vegetables and garnish with pomegranate arils and parsley.