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.