Roasted Root Veggies with Pomegranate (Bonus Beet Greens Recipe Below)

What a treat this is on a cold day. This will surely warm you up and keep your stomach full for a while. Most of the cooking time is in the actual baking so get in there and enjoy!

Ingredients:

1/2 tsp Coriander
1/4 tsp Ground cumin
1/4 tsp Salt
1/4 tsp pepper
4 Medium Carrots
2 Parsnips
3 Small beets
1 tbsp Extra Virgin olive oil
1 Tbsp Pistachios
2 tsp Pomegranate molasses or maple syrup
2/3 C Pomegranate seeds
2 tbsp Chopped cilantro

Method:

• Place a baking tray in your oven and preheat to 350 degrees F.
• In a small bowl mix the to 4 spices together
• Peel carrots and parsnips, remove beet tops, scrub beets and chop into bite sized pieces
• In a large bowl toss veggies with olive oil and spice mix until well coated
• Pour into baking tray and put in oven for 35-45 minutes. Stir twice during cooking
• In a food processor chop pistachios into bread crumb sized pieces
• After vegetables have cooked remove them to a service tray or bowl and cover with pomegranate seeds, nuts and cilantro. Serve

But wait, don’t throw out the beet tops! Here is an amazingly tasty way to use them:

Beet Tops:

Ingredients:

Leaves and stems from 3 beets
2 Cloves garlic
Bunch of green onions (around 4 or 5)
2 tbsp Balsamic vinegar
1 C Cooked rice or quinoa (optional)

Method:

• separate the beet stems from the leaves. Cut the stems into small pieces about 1/4 inch long. Cut the leaves into bite sized pieces
• cut the green onions into small pieces and separate the whites from the greens
• slice the garlic cloves into slivers
• put the stems, whites of tghe green onions and the garlic into a pan on medium heat and cook for about 5 minutes
• add in the beet leaves, the onion greens, balsamic vinegar and the optional rice or quinoa if using. Cook for 2-3 minutes more. Serve warm