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Kid-Approved Pomegranate Glazed Roasted Root Vegetables

Kid-Approved Pomegranate Glazed Roasted Root Vegetables - featured image
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Sweet and tangy roasted root vegetables with a sticky pomegranate glaze, topped with fresh pomegranate arils. A kid-friendly side dish that turns humble vegetables into a family favorite.

Ingredients

Scale
  • 2 medium sweet potatoes, peeled and cut into 1-inch cubes (about 3 cups)
  • 3 large carrots, peeled and cut into 1-inch chunks (about 2 cups)
  • 2 medium parsnips, peeled and cut into 1-inch chunks (about 1.5 cups)
  • 1 medium red onion, cut into 1-inch wedges
  • 2 tablespoons olive oil
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1 cup pure pomegranate juice
  • 2 tablespoons honey
  • 1 tablespoon balsamic vinegar
  • 1 tablespoon unsalted butter
  • 1 clove garlic, minced
  • 1/4 teaspoon cinnamon (optional)
  • 1/2 cup fresh pomegranate arils (seeds)
  • 2 tablespoons fresh parsley, chopped (optional)

Instructions

  1. Preheat your oven to 425°F (220°C).
  2. Make the pomegranate glaze: In a small saucepan, combine 1 cup pomegranate juice, 2 tablespoons honey, 1 tablespoon balsamic vinegar, and 1 minced garlic clove. Bring to a boil over medium-high heat, then reduce to a simmer. Let it bubble for about 15-20 minutes, stirring occasionally, until reduced by half and syrupy. Remove from heat and whisk in 1 tablespoon butter until melted and glossy. Set aside.
  3. Prep the vegetables: Peel sweet potatoes, carrots, and parsnips. Cut everything into roughly 1-inch pieces. Cut red onion into 1-inch wedges, keeping root end intact.
  4. Toss the vegetables in a large bowl with 2 tablespoons olive oil, 1/2 teaspoon salt, and 1/4 teaspoon pepper. Add cinnamon if using. Use your hands to coat evenly.
  5. Spread the vegetables in a single layer on a prepared sheet pan. Do not crowd.
  6. Roast for 20 minutes, then flip the vegetables with a spatula. Return to oven and roast another 10-15 minutes, until tender and caramelized.
  7. Brush the pomegranate glaze generously over the roasted vegetables. Return to oven for 5-7 minutes, until glaze is sticky and caramelized. Watch carefully to prevent burning.
  8. Transfer to a serving platter and sprinkle fresh pomegranate arils over the top. Garnish with parsley if desired.

Notes

Don’t skip the glaze reduction step—it concentrates the flavor. Watch the glaze carefully as it reduces to prevent burning. Cut vegetables uniformly for even cooking. Use two sheet pans if needed to avoid crowding. Let glazed vegetables rest 5 minutes before serving to set the glaze.

Nutrition

Keywords: roasted root vegetables, pomegranate glaze, kid-friendly, healthy side dish, holiday side dish, gluten-free, vegetarian

Find it online: https://juliamadeit.com/kid-approved-pomegranate-glazed-roasted-root-vegetables/