When it comes to the holidays, I’m all about the side dishes because let’s be honest, that’s where the creativity reins supreme. People are sticklers about the main course, Turkey or Ham – that it’s. At least, that’s how things goes in my family. Actually scratch that. If it was up my family, they would order Chinese food and call dinner a success.
But anyways, side dishes are where I like to use untraditional ingredients to mix up a classic. Exhibit A: Pomegranate Glazed Roasted Root Vegetables with Feta.
I was first introduced to pomegranate molasses by Yotam Ottolenghi. You might know him from his best selling cookbooks, Plenty, Jerusalem, Plenty More and Ottolenghi. His recipes are not only delicious, they are visually stunning and have opened the door to a whole other realm of cuisine.
Initially, I had reservations about such a fancy sounding condiment. Much to my surprise though, pomegranate molasses is cheap and can be found at most supermarkets. Hooray!
The earthy roasted root vegetables paired with the sour yet sweet molasses is a match made in culinary heaven. Before serving, you sprinkle feta over a top to give the side dish a hit of tanginess.
This Pomegranate Glazed Roasted Root Vegetables with Feta would be great served alongside Turkey or Ham, and will inject a sense of gourmet into your holiday dinner without the cost. Enjoy.
If you decide to take a chance on these Pomegranate Glazed Roasted Root Vegetables with Feta, don’t forget to #YNGBRKANDHNGRY on Instagram so I can see it. High Five!
- 4 medium carrots, peeled, sliced lengthwise
- 1 celery root, peeled and cut into 1 inch thick chunks
- 2 parsnips, peeled and cut into 1 inch thick chunks
- 1 rutabaga, peeled and cut into 1 inch thick chunks
- 2 cups butternut squash
- ¼ cup pomegranate molasses
- 2 tablespoons honey
- 1 tablespoon olive oil
- ½ tablespoon water
- 1 cup feta
- Pre-heat oven to 400 degrees F.
- Place the vegetables inside a large ziplock bag.
- Whisk together the pomegranate molasses, honey, olive oil and water. Taste and season according to preference. Drizzle half the glaze over the vegetables. Seal the bag and shake until the vegetables are evenly coated.
- Spread the mixture evenly onto a jelly roll pan fitted with a silicone baking sheet. Season with salt and pepper. Roast in oven for 45 minutes to 1 hour. Once done, coat the vegetables with the remaining glaze. Sprinkle feta over top and serve.