Pomegranate molasses roasted roots
- Prep: 15m
- Cook: 1hr
- Serves: 4
A twist on the traditional honey-roasted parsnips and carrots, this recipe uses pomegranate molasses, which has a delicate fruity flavour. For extra flavour, try adding some harissa or dukka spice mix.
Method
- To make your own pomegranate molasses: in a sauce pan add the pomegranate juice, sugar and lemon and dissolve the sugar over a medium heat. Reduce for about 50 minutes until thick and syrup like.
- Preheat the oven to 180°C, wash the carrots and parsnips and cut into quarters, peel the swede and cut into strips. cut the ends off of the onion and cut into quarters and remove the skin.
- Cut the garlic bulb in half. In a bowl mix the pomegranate molasses and oil and then drizzle over the veg and rub all over so each piece is coated. Sprinkle over a tsp of smoked salt and 1/4 tsp black pepper and 5 sprigs of thyme torn. Roast for 50 to 60 minutes tossing half way through or until the veg is tender.
- To finish grate over half the zest from an orange and sprinkle over some pomegranate seeds.
Ingredients
All to be sourced organic where possible
3 tbsp pomegranate molasses
Or, if making your own pomegranate molasses:
500ml pomegranate juice
100g sugar
1 tablespoon freshly squeezed lemon juice
- 4 parsnips
- 5 large or 15 baby carrots
- 1/2 a small swede
- 2 red onions
- Bulb of garlic
- Bunch of thyme
- Smoked salt or flaked salt
- Black pepper
- 4 tbsp olive oil
- Pomegranate seeds to serve
- Grated orange zest to serve
