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Perennials Roast

Perennials Roast

Prep Time 10 minutes
Cook Time 1 hour
Total Time 1 hour 10 minutes
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Servings

2 Servings

Ingredients

  • 2 large apples thickly sliced 1 large pear, thickly sliced
  • 1/3 cup raisins
  • 5 Medjool dates cut into pieces
  • 3/4 cup unsalted raw chopped mixed nuts (I used almonds and pistachios)
  • 1/2 pomegranate seeded
  • 1/2-1 tablespoon pomegranate molasses optional
  • 1 tablespoon olive oil
  • Tiny pinch of cardamom
  • Pinch of cinnamon
  • Pinch of salt

Instructions

  • Pre-heat oven to 400°F.
  • Wash and thickly cut fruit.
  • Line baking sheet or tray with parchment paper. Add fruit and drizzle with olive oil. Add cinnamon, cardamom and salt.
  • Roast for approximately 45-60 minutes until soft, lightly browned. In the last 20 minutes, add chopped dates. In the last 5-10 minutes, add raisins.
  • While fruit is roasting, toast nuts until browned. Cut and seed pomegranate.
  • Remove fruit from oven. Let sit for a couple of minutes.
  • Transfer fruit to serving platter. Fold in nuts. Add pomegranate seeds and drizzle pomegranate molasses over top. Serve warm.
  • Leftovers? Enjoy over a bowl of oatmeal or blend into a smoothie.
  • Posted with permission from NeeshNoosh