Ingredients:
- 2 large carrots, peeled and cut into chunks
- 2 parsnips, peeled and cut into chunks
- 2 beetroots, peeled and cut into chunks
- 2 tablespoons olive oil
- Salt and pepper to taste
- 1/4 cup pomegranate juice
- 2 tablespoons maple syrup
- 1 tablespoon balsamic vinegar
- Seeds from 1/2 pomegranate (optional, for garnish)
- Fresh parsley, chopped (optional, for garnish)
Instructions:
1. Preheat the Oven:
- Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.
2. Prepare the Vegetables:
- In a large bowl, toss the carrot chunks, parsnip chunks, and beetroot chunks with olive oil, salt, and pepper until evenly coated.
3. Roast the Vegetables:
- Spread the seasoned vegetables in a single layer on the prepared baking sheet.
- Roast in the preheated oven for 25-30 minutes, or until the vegetables are tender and caramelized, stirring halfway through the cooking time.
4. Make the Glaze:
- In a small saucepan, combine the pomegranate juice, maple syrup, and balsamic vinegar. Bring to a simmer over medium heat.
- Cook for 5-7 minutes, stirring occasionally, until the glaze has thickened slightly.
5. Glaze the Vegetables:
- Remove the roasted vegetables from the oven and transfer them to a large bowl.
- Pour the pomegranate glaze over the roasted vegetables and toss gently to coat them evenly.
6. Serve:
- Transfer the glazed root vegetables to a serving dish.
- Garnish with pomegranate seeds and chopped fresh parsley, if desired.
7. Enjoy:
- Serve the Pomegranate Glazed Root Vegetables as a colorful and flavorful side dish or as a festive addition to your holiday table.
Note: Feel free to customize this recipe by using your favorite root vegetables or adjusting the sweetness of the glaze to suit your taste preferences.