Root veg with spices and pomegranate molasses

By Rodney Bowers
  • Facebook
  • Tweet
  • Pinterest
  • Email
  • Print

Ingredients

  • 454 grams (1 lb) rutabaga, peeled and cut into wedges
  • 1 celeriac peeled and cubed
  • 4 parsnips peeled, halved length-ways
  • 4 heirloom carrots peeled and halved length-ways
  • 1 red onion peeled and cut into wedges
  • 4 small turnips small halved
  • 5-6 radishes
  • Small knob of ginger, grated
  • 1/2 teaspoon turmeric
  • Olive oil, to drizzle
  • 1 tablespoon ras el hanout
  • Fresh ground pepper, generous amount
  • 3-4 tablespoons pomegranate molasses

Directions

  1. Heat the oven to 375 F.
  2. Toss the vegetables in olive oil, and dust with the ras el hanout. 
  3. Add in the ginger and turmeric then season with salt and spread out on a large non-stick baking tray. Make sure there is no overlap. 
  4. Roast for 25 to 40 minutes until tender. 
  5. Drizzle over the pomegranate molasses before serving.

Watch The Marilyn Denis Show Daily at 10am ET on CTV

Follow Rodney Bowers: