Roasted Root Vegetables with Pomegranate
Coriander- and cumin-seasoned winter root vegetables get a burst of juicy fresh flavor with a sprinkling of pomegranate seeds, packed with vitamins C and K. A bright garnishing of chopped cilantro finishes off this earthy dish. Double the recipe to feed a crowd.
- Servings: 4
Source: Live Naturally Magazine
Ingredients
- ground coriander
- ground cumin
- salt
- pepper
- medium carrots
- parsnips
- small beets
- extra-virgin olive oil
- pistachios
- pomegranate molasses or maple syrup
- pomegranate seeds
- chopped cilantro