• Skip to main content
  • Skip to primary sidebar
The Little Ferraro Kitchen logo
menu icon
go to homepage
  • Summer Recipes
  • Recipe Index
  • Cookbooks
  • About
  • Contact
    • Facebook
    • Instagram
    • Pinterest
    • Twitter
    • YouTube
  • search icon
    Homepage link
    • Summer Recipes
    • Recipe Index
    • Cookbooks
    • About
    • Contact
    • Facebook
    • Instagram
    • Pinterest
    • Twitter
    • YouTube
  • ×

    Home » Recipes » Vegetarian Recipes

    Pomegranate Roasted Vegetables with Tahini

    Published: Nov 9, 2020 · Modified: Oct 30, 2022 by Samantha Ferraro · This post may contain affiliate links · 2 Comments

    Jump to Recipe

    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.

    Dishes to serve with this dish

    Chicken and pear

    Shish Tawook (Grilled Chicken Skewers)

    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.

    More great vegetable dishes

    • The perfect accompaniment to any Mediterranean dish, Israeli chopped salad is simple and fresh with tomatoes, cucumbers, fresh herbs and bright lemon.
      Israeli Chopped Salad
    • Roasted Vegetable and Romesco Crostini
    • Bake the stuffed tomatoes provencal until the topping is a light golden brown.
      Matzo Stuffed Tomatoes Provencal
    • Parmesan Shaved Brussels Sprouts Salad with Pistachios
      Parmesan Brussels Sprouts Salad with Pistachios

    Pomegranate Roasted Vegetables with Tahini

    Samantha Ferraro

    LittleFerraroKitchen.com

    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.
    4.84 from 6 votes
    Print Recipe Pin Recipe
    Prep Time 10 minutes mins
    Cook Time 30 minutes mins
    Total Time 40 minutes mins
    Course Side Dish
    Cuisine Mediterranean
    Servings 4 servings
    Calories 936 kcal

    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

    • ½ cup tahini paste
    • ½ lemon zested and juiced
    • 1 garlic clove chopped finely
    • Pinch of cayenne
    • Olive oil
    • ¼ cup water for thinning consistency
    • Salt and pepper

    Additional Toppings

    • Slivered almonds
    • Pomegranate Seeds

    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: 936kcalCarbohydrates: 127gProtein: 26gFat: 93gSaturated Fat: 13gSodium: 233mgPotassium: 1567mgFiber: 16gSugar: 71gVitamin A: 40964IUVitamin C: 58mgCalcium: 289mgIron: 7mg
    Did you make this recipe?Let us know by leaving a comment and 5 star rating!

    More Hearty & Flavorful Vegetarian Recipes

    • Cherry tomato pasta with basil and garlic.
      Cherry Tomato Pasta with Garlic and Basil
    • Over 50 recipe ideas for shish kabob side dishes.
      50+ Delicious Recipes for Shish Kabob Side Dishes
    • No mayo potato salad with grilled asparagus, capers and dressed in a bright vinaigrette.
      Grilled Potato Salad (No Mayo)
    • Tomato and mango pico de gallo served with tortilla chips.
      Fresh Mango Pico de Gallo

    Sharing is caring!

    • Facebook
    • Twitter
    • Email
    • Print

    Weeknight Mediterranean Shopping List

    Subscribe to get the Mediterranean shopping list and to be the 1st to get brand new recipes!

    Reader Interactions

    Comments

    1. cheri says

      March 21, 2014 at 3:26 pm

      5 stars
      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
    2. Julia says

      March 21, 2014 at 8:24 am

      5 stars
      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

    Leave a Reply Cancel reply

    Your email address will not be published. Required fields are marked *

    Recipe Rating




    This site uses Akismet to reduce spam. Learn how your comment data is processed.

    Primary Sidebar

    Hi, I'm Samantha! I started this blog for my love of world cuisine and cultural flavors! You’ll find everything here from Jewish recipes, Middle Eastern, Italian and more!

    More about me →

    Summer Recipes

    • Shish Tawook (Grilled Chicken Skewers)
    • It's Time to Grill Your Pizza
    • Mediterranean Watermelon Salad
    • Grill summers produce and make this grilled panzanella salad dressed in a tangy vinaigrette, grilled vegetables and charred bread.
      Grilled Panzanella Salad
    • Grilled Tomahawk Steak with Chimichurri Compound Butter
    • Cedar Plank Salmon with Creamy Dill Sauce and Fresh Lemon
      Cedar Plank Salmon with Creamy Dill Sauce

    Pre-Order My Latest Cookbook!

    One Pot Mediterranean cookbook cover
    Buy This Book Online
    Buy from Amazon Kindle
    Buy from IndieBound
    Buy from Barnes and Noble
    Buy from Amazon
    One Pot Mediterranean
    Buy now!

    Trending Recipes

    • Julia Child's Salad Nicoise
    • Creamy and easy tomato mascarpone sauce with parmesan and fresh basil.
      Creamy Tomato Mascarpone Sauce with Pasta
    • Steamed clams are cooked together with wine wine, garlic, a touch of butter and loads of fresh herbs. And have extra crusty bread ready to soak up the delicious broth.
      Steamed Clams with White Wine and Garlic
    • Pearled couscous with colorful roasted vegetables.
      Israeli Couscous Salad with Roasted Vegetables
    • Turkish Sumac Onions
    • Easy French seafood stew with shrimp, mussels, clams and halibut.
      Simple Bouillabaisse Recipe (French Seafood Stew)

    Footer

    ↑ back to top

    Featured In

    About

    • Privacy Policy
    • Accessibility Policy

    Newsletter

    • Sign Up! for emails and updates

    Contact

    • Contact

    As an Amazon Associate I earn from qualifying purchases.

    Copyright © 2023 · Samantha Ferraro · Little Ferraro Kitchen · All Rights Reserved