For the record, rainbow carrots are magical. They don’t just look magical, they taste magical. Roasted or raw, it doesn’t matter, if you haven’t tried them, run out to Trader Joes and get a bag! I was inspired to make this recipe to use a new vegetable, sunchokes. Let me step back and give you some more information … I gave the participants in my nutrition challenges the task of trying a new vegetable this past week. Believe me, I have tried virtually every vegetable, but my friend Andrea suggested I try sunchokes. Some people call them Jerusalem artichokes, which is a totally misleading name. I really don’t care for artichokes at all. Fortunately, sunchokes are not anything like artichokes. They are actually a tuber, part of the sunflower family, and are kind of a cross between a potato and a water chestnut. If you can’t find them, then it is ok to omit or maybe add in some brussel sprouts or butternut squash instead. This recipe is not your run of the mill roasted root veggie recipe because of the combination of unique vegetables and the addition of the pomegranate vinegar and pomegranate seeds. If you add in the pomegranate molasses, it adds a sweet and savory flavor. It is not Whole 30, though, and you need to find it on amazon, so if you can’t use it, don’t worry, the dish will still taste fantastic!
Pomegranate Roasted Root Vegetables
Prep Time: 10 minutes
Cook Time: 25 – 30 minutes
Servings: 6 ish
- 6 – 8 rainbow carrots, circled
- 4 – 6 parsnips, circled
- 1 dozen sunchokes, halved (optional, if you can’t find them, omit)
- 1 medium sweet potato, peeled and chopped to 1 inch pieces
- 2 tablespoons melted coconut oil
- 10 +/- sprigs fresh thyme
- 2 tbsp. pomegranate vinegar
- 1/4 cup pomegranate seeds (from package at TJs or WFs)
- 1 tbsp. pomegranate molasses (optional)
- salt and pepper
- Line 2 baking sheets with parchment paper.
- Pre-heat the oven to 375 degrees
- Peel (if you want, I didn’t) and chop carrots and parsnips into circles.
- Half the sunchokes and peel and chop the sweet potato. (peeling the sweet potato is important if you have digestive issues, because the peels can aggravate your stomach)
- Spread out the vegetables evenly on the baking sheets.
- Drizzle the coconut oil over the vegetables.
- Sprinkle salt and pepper onto each tray.
- Chop thyme sprigs and spread them out on the tray too.
- Put the baking sheets into the oven for 15 minutes.
- Remove trays, stir the veggies and drizzle the pomegranate vinegar on the veggies. Also add the pomegranate molasses if you choose.
- Cook for an additional 10 – 15 minutes and remove from the oven.
- Toss the pomegranate seeds in with the vegetables and serve.
I made these with my pork and pumpkin sliders and it was such a warm and savory meal on a cold winter night.