Spiced roasted carrot and parsnip with pomegranate
This spiced roasted carrot and parsnip with pomegranate has a Persian or Middle-eastern flavour so it goes really well with lamb and poultry. Perfect side-dish during the winter festivities or at dinner parties.
Ingredients
Method
- Set he oven temperature to 180°C or use the lower shelf of a preheated oven when you’re roasting a joint.
- Mix the orange juice, pomegranate juice and olive oil. Add the cumin seeds, cinnamon and star anise. Set aside.
- Peel then cut the carrots and parsnips into long chunks and arrange them in a baking dish. Pour over the marinade, season with salt & pepper, then toss well.
- Bake in the oven for about 20-30 minutes until golden and tender. (At this point you can take the dish out of the oven and set aside – continue with recipe just before serving)
- Brush the vegetables with some pomegranate molasses, then caramelize them in the oven or under the grill for 3-5 minutes.
- Serve with coriander leaves and pomegranate seeds scattered on top.