This holiday season consider departing from tradition and roast an assortment of squash, parsnips, carrots and beets and finishing them off in a sweet and spicy pomegranate glaze. The glaze of pomegranate molasses, honey and spices hint of something slightly exotic, yet are very much at home with the more traditional Thanksgiving flavors. —eva @myfrontburner
1 1/2 teaspoons
whole cumin seeds
1 1/2 pounds
beets (combination of purple and golden), peeled and cut into 1-inch wedges
parsnips, peeled and cut into 1/2 x 3 inch spears, woody centers removed
carrots, peeled and cut 1/2 x 3 inch spears
delicata squash, cut into 3/4 inch rings
sunshine squash, cut into 1 inch wedges
Kosher Salt and freshly ground pepper
chopped fresh mint leaves
In This Recipe
Adjust racks to upper third and lower third positions. Preheat oven to 375 degrees. Line two rimmed baking sheets with parchment paper. Melt butter in small saucepan over medium heat. Add spices and cook until fragrant, about 1 minute. Stir in honey and pomegranate molasses and simmer for 1 minute. Remove from heat and set aside.
On one of the baking sheets, toss the carrots and parsnips with additional tablespoon oil and season with salt and pepper. On the second sheet, toss the squash with remaining tablespoon oil and season with salt and pepper. Roast until lightly browned and almost tender, rotating trays half way through baking, after about 30 minutes. Toss each tray of vegetables with 2 tablespoons of pomegranate spice mixture. Return to the oven and cook until vegetables are tender and caramelized, about 10 more minutes.
Reheat beets in microwave for 1 minute. Arrange vegetables on a serving platter, sprinkle with pomegranate seeds and mint. Serve.