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Recipe by Erin Grunstein

Pomegranate Roasted Root Vegetable “Fries”

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Pomegranate Roasted Root Vegetable
Parve Parve
Easy Easy
6 Servings
Allergens

No Allergens specified

50 Minutes
Diets
- Vegetarian - Vegan - Pescatarian - Gluten Free - Low Carb

The perfect side dish with delicious fall flavours.

Ingredients

Main ingredients

  • handful of carrots, peeled, quartered lengthwise and cut in half to form 2 (or 3) shorter “fries”

  • 1 large(ish) beet, peeled and cut into fries (use gloves)

  • 1 sweet potato, cut into fries

  • 3 tablespoons Gefen Extra-Virgin Olive Oil

  • 1 tablespoon pomegranate syrup

  • 1 clove garlic, minced

Directions

Prepare the Root Vegetable "Fries"

1.

Preheat oven to 375 degrees Fahrenheit.

2.

Spread vegetables in single layer on a baking sheet lined with Gefen Parchment.

3.

In a small bowl, combine oil, pomegranate syrup, garlic, dried basil, salt, pepper, dijon and lemon zest.

4.

Drizzle mixture over vegetables and use a gloved hand to coat them all well.

5.

Roast for about 45 minutes, until all vegetables are fork-tender and caramelized (check at the 30 minute mark).

Recipe tags

beets carrots Erin Grunstein erin.eats.mtl roasted vegetables roasted veggies root vegetables Rosh Hashana Succos Succot Sukkos sweet potatoes
Pomegranate Roasted Root Vegetable

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