Coriander- and cumin-seasoned winter root vegetables get a burst of juicy fresh flavour with a sprinkling of pomegranate seeds, packed with vitamins C and K. A bright burst of chopped cilantro finishes off this earthy dish. Double the recipe to serve a few more.
How to seed a pomegranate
Get to know the natural geometry of the pomegranate and you’ll never go wrong.
- Start by using a knife to mark out a circle on the skin at the top, or crown, of the pomegranate.
- Cut the skin, but don’t pierce into the fruit itself.
- Gently peel back and remove this circle of skin to reveal sections of the pomegranate, delineated by the inedible white pith.
- Use a knife to make a cut into each section to get you started.
- Now, with your hands, gently break pomegranate apart along those sections to access the pomegranate seeds, also known as arils.
To reduce any mess from the red juice, you can break the sections apart in a bowl of water. Any excess pith will float to the top and can be easily removed with a slotted spoon, while seeds will sink to the bottom.
Roasted Root Vegetables with Pomegranate
Ingredients
- 1/2 tsp (2 mL) ground coriander
- 1/4 tsp (1 mL) ground cumin
- 1/4 tsp (1 mL) salt
- 1/4 tsp (1 mL) pepper
- 4 medium carrots
- 2 parsnips
- 3 small beets
- 1 Tbsp (15 mL) extra-virgin olive oil
- 1 Tbsp (15 mL) pistachios
- 2 tsp (10 mL) pomegranate molasses or maple syrup
- 2/3 cup (160 mL) pomegranate seeds (see tip)
- 2 Tbsp (30 mL) chopped cilantro
Nutrition
Per serving:
- calories172
- protein3 g
- total fat5 g
- sat. fat1 g
- total carbohydrates30 g
- sugars17 g
- fibre7 g
- sodium262 mg
Directions
01
Place baking tray in oven and preheat to 350 F (180 C).
02
In small bowl, mix coriander, cumin, salt, and pepper. Peel carrots and parsnips, scrub beets, and chop all into bite-sized pieces. In large bowl, toss vegetables with olive oil and spice mix until well coated. Pour onto hot baking tray and return to oven to roast for 35 to 45 minutes, stirring twice during cooking time.
03
In food processor, pulse to chop pistachios into large bread crumb-size pieces.
04
Once vegetables have finished cooking, remove them to serving tray and toss with pomegranate molasses. Sprinkle with pistachios, pomegranate seeds, and cilantro, and serve.
READ THIS NEXT
SEE MORE »
Sweet and Sour Brussels Sprout Tempeh Stir-Fry
This Asian-inspired stir-fry takes full advantage of the crunch Brussels sprouts achieve when they’re heated quickly. The sweet-and-sour sauce delivers a tangy edge, and tempeh offers plant-based protein and a blast of umami. If you want meat in the dish, you can replace tempeh with ground pork. Ready, set, go Stir-frying is a cooking method that thrives on speed. That means you want to have all of your ingredients prepped and ready to go into the pan. That also means no chopping on the fly.
Rutabaga Chard Cakes with Smokey Cashew Cream
Two fall stalwarts—rutabaga and Swiss chard—team up to bring seasonal flavour to these baked savoury cakes. A topping of velvety cashew cream adds a little extra spark. Rutabaga burgers, anyone? You can also prepare these cakes burger-style in a skillet. Simply form rutabaga and chard mixture into burger-sized patties and cook in greased skillet over medium-high, until golden brown on both sides.
Sweet Potato Breakfast Bowl with Maple Fall Fruit
If you’re feeling a bit burnt out when it comes to your typical morning repast, consider pivoting to this bowl of nutrition and quintessential fall flavours. It might just be the cozy sweater of the breakfast world. If you need extra energy to power your day, you can scatter on some crunchy granola. The sweet potato mixture can be made a day or two in advance and reheated in the microwave before serving. Pick of the crops For sautéing purposes, you want to use pears that keep their shape when heated. Bosc and Anjou are two good options. Fuji, Cortland, Honeycrisp, and Empire are excellent apple choices for heating in the skillet, as they won’t turn too mushy.
Lentil and Shiitake Mushroom Potato Bake
A plant-based spinoff of shepherd’s pie makes an ideal use for those surplus starches. Flavour-rich shiitake mushrooms and saucy lentils meet creamy potatoes in a protein-filled and satisfying comfort meal packed with nutrition and perfect for any cool-weather dinner. Mash it up Do you have other kinds of leftover mash on hand? Any mash befits the top of this comfort food. Try substituting potatoes with mashed sweet potatoes or yams. For lower carb options, try celeriac or cauliflower mash!