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Roasted carrots and parsnips with pomegranate and orange glaze
Serves 8 Starters and mains
Ingredients
- 1 large pomegranate
- 1tbsp clear honey
- grated zest and juice of 1 orange
- 2tsp pomegranate syrup
- 750g mixed heirloom or rainbow carrots (regular will be fine, too), trimmed
- 750g small parsnips the same size as the carrots, trimeed
- 4tbsp extra virgin olive oil
- 4 sprigs thyme
- 25g toasted pumpkin seeds
- 2tbsp fresh parsley, chopped
Method
You can find pomegranate syrup in larger supermarkets or Middle Eastern food stores.
Preheat the oven to 200C/400F/ Gas 6. Tap the pomegranate hard a few times to help loosen the seeds and break in half. Squeeze the juices from one half of the pomegranate (discarding those seeds) then carefully remove and set aside the seeds from the other half, reserving all the juice.
Whisk together the pomegranate juice, honey, orange zest and juice and pomegranate syrup with a little salt and pepper and set aside. Cut the carrots and parsnips in half lengthways and place in a large roasting tin. Season with salt and pepper and add the oil, thyme and 4tbsp cold water. Stir well and spread out flat. Transfer to the oven and roast for 45 minutes or until almost tender. Drizzle over the pomegranate dressing, stir well and return to the oven for a further 15 minutes or until evenly glazed and caramelized.
Scatter over the pomegranate seeds, toasted pumpkin seeds and parsley, and serve.
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