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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


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


  • 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.


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.


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