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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

  1. 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.
  2. 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.
  3. 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.