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The Little Ferraro Kitchen

The Little Ferraro Kitchen

World Cuisine, Made Easy

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Home » Pomegranate Roasted Vegetables with Tahini

Pomegranate Roasted Vegetables with Tahini

by Samantha · 2 Comments

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Colorful vegetables are tossed with tangy pomegranate molasses and honey before being roasted and caramelized, then finished with a good drizzle of creamy tahini sauce, pomegranate seeds and almonds.

Colorful vegetables are tossed with tangy pomegranate molasses and honey before being roasted and caramelized. Then finished with a good drizzle of creamy tahini sauce ,pomegranate seeds and almonds. #pomegranatemolasses

Using Pomegranate Molasses in Recipes

Pomegranate molasses is a thick syrup made from reduced pomegranate juice. It has the consistency of molasses, it’s rich and dark and quite tangy.

We love cooking with pomegranate molasses and use it in a number of ways. Drizzling on roasted kabocha squash, or add to a vinaigrette and pomegranate molasses is one of the main ingredients in muhammara, a Turkish walnut and pepper dip that is outstanding.

Many grocery stores sell pomegranate molasses and you can also find it at Mediterranean/International stores and online.

Roasted Vegetables with Pomegranate Molasses

When pomegranate molasses is tossed with vegetables before roasting, the syrup sweetens slightly yet keeps it’s puckery tang.

Feel free to use in any sort of vegetable combinations. In this recipe, I used rainbow carrots, red onion and asparagus.

Toss vegetables with a good drizzle of olive oil and salt and pepper and roast until vegetables are caramelized and just cooked through. Once the vegetables are roasted, toss with a mixture of molasses and a good drizzle of honey for extra sweetness.

Colorful vegetables are tossed with tangy pomegranate molasses and honey before being roasted and caramelized. Then finished with a good drizzle of creamy tahini sauce ,pomegranate seeds and almonds.
Print Recipe
5 from 1 vote

Pomegranate Roasted Vegetables with Tahini

Colorful vegetables are tossed with tangy pomegranate molasses and honey before being roasted and caramelized. Then finished with a good drizzle of creamy tahini sauce ,pomegranate seeds and almonds.
Prep Time10 mins
Cook Time30 mins
Total Time40 mins
Course: Side Dish
Cuisine: Mediterranean
Keyword: pomegranate molasses, vegetables with pomegranate
Servings: 4 servings
Calories: 936kcal
Author: Samantha Ferraro
Cost: $8

Ingredients

Roasted Vegetables (Use any you have on hand)

  • 4-5 large carrots peeled and cut into 2 inch pieces
  • 1 red onion cut in small chunks
  • 1 small bunch of asparagus ends trimmed
  • 2 tablespoons olive oil for drizzling
  • Salt and pepper to taste
  • 2 tablespoons Pomegranate molasses
  • 2 tablespoons honey

Tahini Sauce

  • 1/2 cup tahini paste
  • 1/2 lemon zested and juiced
  • 1 garlic clove chopped finely
  • Pinch of cayenne
  • Olive oil
  • 1/4 cup water for thinning consistency
  • Salt and pepper

Additional Toppings

  • Slivered almonds
  • Pomegranate Seeds
US Customary – Metric

Instructions

  • Preheat oven to 400 degrees Fahrenheit whiel you prep the rest of the recipe
  • Season vegetables and roast. Lay vegetables on a foil lined baking sheet and drizzle with olive oil, salt and pepper. Toss to combine and roast in the oven at roast for about 25-30 minutes, or until vegetables begin to caramelize.
  • Mix pomegranate molasses and honey. While vegetables are cooking, mix pomegranate molasses and honey in a small bowl and set aside.
  • Make the tahini sauce by adding tahini, lemon jucie, garlic, cayenne and olive oil and give everything a good pulse in a food processor. Add water and mix again and season with salt and pepper. You may add more water for a thinner consistency.
  • Toss cooked vegetables with syrup. When vegetables are done, remove from oven and gently toss the pomegranate and honey mixture, coating everything.
  • Garnish vegetables. Transfer vegetables to a serving dish and drizzle with tahini sauce and top with almonds and pomegranate seeds.

Notes

This is a very versatile recipe, use whatever vegetables you have on hand.
Make an extra batch of tahini sauce and keep in the fridge to use as a dip.

Nutrition

Calories: 936kcal | Carbohydrates: 127g | Protein: 26g | Fat: 93g | Saturated Fat: 13g | Sodium: 233mg | Potassium: 1567mg | Fiber: 16g | Sugar: 71g | Vitamin A: 40964IU | Vitamin C: 58mg | Calcium: 289mg | Iron: 7mg

This post has been updated since 2014 with added nutritional information and clearer instructions.

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This post may contain amazon affiliate links which means if you make a purchase after clicking one of those links, I will receive a small commission. As an Amazon Associate I earn from qualifying purchases. Filed Under: Holidays, Jewish Recipes, Mediterranean Recipes, Vegetarian Tagged With: Passover, side dish, Thanksgiving

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Comments

  1. Julia says

    March 21, 2014 at 8:24 am

    Look at those beautiful colors!! This looks so tasty and healthy! I love rainbow carrots and need to get my hands on that pomegranate syrup! So glad you shared this recipe with me and hope you have a great weekend 🙂

    Reply
  2. cheri says

    March 21, 2014 at 3:26 pm

    Sounds fantastic, I’ve been eyeing pomegranate molasses for a while now, looks like it’s supposed to be good in salad dressing as well.

    Reply

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