Sweet & Smokey Roast Root Vegetables
I’m certainly ready for spring and summer vegetable bounty, but while the root vegetables are abundant I have made it a quest to enjoy them. I was lucky to find beautiful baby red and yellow carrots and tiny Thumbelinas at the market. The addition of yellow beets and cipollini onions make this dish colorful and fun to eat. If you cannot find this specific produce, use whatever onions, carrots and beets you can get your hands on. In this rendition of roasted vegetables, I’ve added chipotles for a deep, smoky flavor and pomegranate molasses for a sweet-tart glaze. Eat this solo or serve alongside Margarita’s Roast Chicken (see recipe) for a complete meal.
Ingredients & Method (serves 4-6 as a side dish)
- 1 small bunch baby yellow carrots, trimmed and scrubbed
- 1 small bunch baby red carrots, trimmed and scrubbed
- 1 small bunch Thumbelina carrots, trimmed and scrubbed
- 2 small yellow beets, quartered
- 10 cipollini onions, peeled
- 2 chipotles en adobo, chopped
- 1 Tablespoon pomegranate molasses, plus 2 teaspoons
- 1 teaspoon coriander
- ¼ cup hazelnuts, toasted and chopped
- 2 sprigs of mint
- Lime salt (see recipe) and black pepper, to taste
- 2 Tablespoons olive oil
Preheat oven to 350 degrees. In a large bowl toss together carrots, beets, onions, chipotle, 1 tablespoon pomegranate molasses, coriander, lime salt, pepper and olive oil. Transfer to a parchment lined sheet tray and roast for about 25 minutes, or until fork tender, rotating the pan half way through cooking. Toss again with remaining 2 teaspoons molasses. Transfer to serving dish, sprinkle with hazelnuts and mint sprigs.