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    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 Print 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.

    Pomegranate Roasted Vegetables with Tahini

    Samantha Ferraro
    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.
    4.75 from 4 votes
    Print Recipe Pin Recipe
    Prep Time 10 mins
    Cook Time 30 mins
    Total Time 40 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

    • 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

    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
    Keyword pomegranate molasses, vegetables with pomegranate
    Tried this recipe?Let us know on Instagram!

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

    More Vegetarian Recipes

    • Greek Rice Pilaf with Orzo
    • Turkish Red Lentil Soup with Mint and Lemon (Mercimek Çorbasi)
    • Greek Fries with Feta and Tzatziki
    • Homemade Tzatziki Sauce (with Pita Chips)

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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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