Do you have an abundance of root veggies from your final fall harvest? Need a new way to jazz them up? Well, you’re in luck! This simple recipe for pomegranate drizzle adds just the right amount of “oomph” to your go-to roasted vegetable dish.
The following recipe is from The Fruit Forager’s Companion by Sara Bir. It has been adapted for the web.
Serves 4 as a side
All fall and winter long, roasted vegetables are a go-to at our house. I can eat half a giant pan on my own. Finishing them with a modest slick of pomegranate molasses brings out their natural sweetness, gives them a foxy burnished look, and adds just enough sourness to keep them from being dessert-y.
Ingredients
12 ounces (340 g) carrots, peeled and cut into 1-inch (2.5 cm) chunks
12 ounces (340 g) beets, peeled and cut into 1-inch (2.5 cm) chunks
12 ounces (340 g) parsnips or sweet potatoes, peeled and cut into 1-inch (2.5 cm) chunks
1.5 tablespoons extra-virgin olive oil
Salt and freshly ground pepper to taste
About 2 teaspoons Pomegranate Molasses
Procedure
- Preheat the oven to 425°F (220°C). If you have a convection setting, use it.
- On a rimmed baking sheet, combine the carrots, beets, and parsnips or sweet potatoes.
- Drizzle with the olive oil, season with salt and pepper, and toss to combine.
- Roast for 20 minutes, toss, and continue roasting until the vegetables are nice and brown in spots and cooked all the way through, 10 to 20 minutes longer.
- Drizzle with the pomegranate molasses, and toss to coat. How much you’ll use is up to you, and also will depend on how sweet or tart your pomegranate molasses is.
- Serve hot or at room temperature.
NOTE: Crumble feta cheese on these for a simple, satisfying meal.
Got a lot of root veggies in your fall harvest? Garden fries are an easy and delicious way to use them up! Enjoy them sans sauce, with ketchup, or if you’re looking to impress dinner guests pair them with a garlicky leek dipping sauce. Bon appetit!
The following recipe is from Cooking Close to Home by Diane Imrie and Richard Jarmusz. It has been adapted for the web.
Garden Fries with Garlicky Leek Dipping Sauce
Harvest Hint
Root vegetables are a staple in the Northeastern winter, and a large component of any winter farm share. This recipe is very useful when you have a variety of root vegetables, and are looking for something a little different to do with them that the kids will enjoy. This recipe can be served as an appetizer or as part of a main meal. The dipping sauce also makes an excellent topping for fresh baked potatoes.
Serves four
Ingredients
Fries
1 pound of fall vegetables (may include carrots, parsnips, turnip, potatoes, rutabaga), washed, peeled, and cut 1⁄4-inch by 1⁄4-inch, 3 inches long
1 tablespoon olive oil
1/8 teaspoon ground red pepper
1/8 teaspoon garlic powder
1⁄2 teaspoon Worcestershire sauce
Dipping sauce
1 leek, sliced in half lengthwise and cut into 1-inch pieces
1 tablespoon olive oil
2 garlic cloves, baked
1 teaspoon dried parsley
1 cup low fat sour cream
Procedure
- Preheat oven to 450°F
- In a large bowl combine the sliced fall vegetables, olive oil, red pepper, garlic powder and Worcestershire and toss to coat well.
- Lay the vegetables out on a baking sheet, in a single layer.
- Bake for 30 minutes, turning once.
- Soak the chopped leek in water for 10 minutes. Drain and rinse.
- In a small sauté pan heat the olive oil over medium. Add the leek and cook until softened and slightly browned, approximately 5 minutes. Let the leeks cool completely before proceeding to the next step.
- Combine the leek, olive oil, garlic, parsley and sour cream in a food processor, and mix until smoothly blended. Place in a bowl and refrigerate. The leek dipping sauce can be prepared several hours ahead.
- Serve the fries hot with dipping sauce on the side.
Check out this video by the author of The Fruit Forager’s Companion, Sara Bir:
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