Gluten-Free Roasted Carrots and Parsnips with Pomegranate Vinaigrette
Roasted Carrots and Parsnips with Pomegranate Vinaigrette
Jewel-toned and luscious pomegranate vinaigrette provides vibrant contrast to the rustic, earthy flavors of roasted vegetables. You can substitute pomegranate molasses (found at well- stocked gourmet grocery stores) for the homemade pomegranate syrup, but if you do, the dressing will look more brown than red, and you’ll want to sweeten it with a tablespoon of honey.
Prep Time 20 minutes
Servings 8 people
Calories 252 kcal
Ingredients
- 2 1⁄2 pounds carrots peeled and cut into 1 by 3-inch sticks
- 2 1⁄2 pounds parsnips peeled and cut into 1 by 3-inch sticks
- 4 tablespoons extra-virgin olive oil
- Kosher salt and freshly ground pepper
- 2 1⁄2 tablespoons Pomegranate Syrup see below
- 2 teaspoons red wine vinegar
- 1 teaspoon gluten-free Dijon mustard
- 1⁄2 cup pomegranate seeds for garnish (optional)
- 1 handful flat-leaf parsley leaves for garnish (optional)
Instructions
-
Preheat the oven to 425°F. On a large rimmed baking sheet, toss the vegetables with 2 tablespoons of the oil, 2 teaspoons salt, and a few grinds of pepper. Spread in a single layer and roast until tender and just beginning to brown, 20 to 25 minutes. Reserve.
-
In a very large bowl, whisk together the syrup, red wine vinegar, mustard, the remaining 2 tablespoons olive oil, 1⁄2 teaspoon salt, and a few grinds of pepper. Add the carrots and parsnips and gently toss to coat.
-
Transfer the vegetables to a serving platter and garnish with pomegranate seeds and parsley.
Nutrition Facts
Roasted Carrots and Parsnips with Pomegranate Vinaigrette
Amount Per Serving
Calories 252
Calories from Fat 72
% Daily Value*
Fat 8g12%
Saturated Fat 1g6%
Polyunsaturated Fat 1g
Monounsaturated Fat 5g
Sodium 121mg5%
Potassium 1015mg29%
Carbohydrates 45g15%
Fiber 11g46%
Sugar 18g20%
Protein 3g6%
Vitamin C 34mg41%
Calcium 100mg10%
Iron 1mg6%
* Percent Daily Values are based on a 2000 calorie diet.
Pomegranate Syrup
This sweet-tangy syrup is a fantastic cocktail ingredient and can be stored in a covered jar in the fridge for up to three months.
Servings 1 cup
Calories 9255 kcal
Ingredients
- 2 cups 16 ounces pure pomegranate juice
- 1⁄2 cup sugar
- 1⁄4 teaspoon fresh lemon juice
Instructions
-
Combine the juice, sugar, and lemon juice in a saucepan and bring to a boil over medium heat. Lower the heat and simmer, uncovered, until the syrup reduces by half and is a little thinner than maple syrup, about 50 minutes.
Nutrition Facts
Pomegranate Syrup
Amount Per Serving
Calories 9255
Calories from Fat 72
% Daily Value*
Fat 8g12%
Saturated Fat 0.03g0%
Polyunsaturated Fat 0.01g
Sodium 25mg1%
Potassium 120mg3%
Carbohydrates 2395g798%
Fiber 0.2g1%
Sugar 2397g2663%
Protein 0.3g1%
Vitamin A 4IU0%
Vitamin C 27mg33%
Calcium 28mg3%
Iron 1mg6%
* Percent Daily Values are based on a 2000 calorie diet.
Photography: Paul Sirisalee
