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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.
Print Recipe
Prep Time 10 minutes
Cook Time 25 minutes
Resting Time 4 hours
Total Time 35 minutes
Servings: 4 people
Cuisine: Middle Eastern
Calories: 1234
Ingredients Method

Ingredients
  

  • 1 Tbsp olive oil
  • Juice of one orange
  • Juice of half pomegranate
  • 1 tsp cumin seeds lightly toasted
  • 1 tsp ground cinnamon
  • 1 Star anise
  • Pomegranate seeds
  • Pomegranate molasses
  • Coriander leaves
  • 350 g carrots
  • 350 g parsnips

Method
 

  1. Set he oven temperature to 180°C or use the lower shelf of a preheated oven when you're roasting a joint.
  2. Mix the orange juice, pomegranate juice and olive oil. Add the cumin seeds, cinnamon and star anise. Set aside.
  3. 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.
  4. 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)
  5. Brush the vegetables with some pomegranate molasses, then caramelize them in the oven or under the grill for 3-5 minutes.
  6. Serve with coriander leaves and pomegranate seeds scattered on top.