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LAST UPDATED: 27 November, 2019 PUBLISHED: 29 October, 2019 BY: Tamara 16 Comments

Roasted Spicy Orange Pomegranate Glazed Winter Vegetables

This post may contain affiliate links, see my Privacy Policy and Disclosure Statement

Wouldn’t you just love a bit of sweet heat on your caramelized, roasted vegetables? Roasted Spicy Orange Pomegranate Glazed Winter Vegetables get tossed with a mixture that includes luscious pomegranate molasses, orange juice, a bit of maple syrup, and a chipotle chile … an elegant side for your holiday or any time you want something a bit unique and special!

AND. It’s the last Tuesday of the month and time for Progressive Eats, a virtual progressive dinner with a few of my food blogger pals! Our November theme is “all things pomegranate,” and just in time for holiday planning! Be sure to scroll all the way down and peruse the tasty offerings.

Recipe
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Progressive Eats
A white ceramic bowl with Roasted Spicy Orange Pomegranate Glazed Winter Vegetables - brussels and butternut squash - garnished with cilantro and pomegranate arils.

Tamara Talks

A pic of the author Tamara.

I had planned to call these lovely Roasted Spicy Orange Pomegranate Glazed Winter Vegetables “Mexican,” but I wasn’t confident that would fly… The flavors and ingredients are definitely taken from the Mexican flavor profile: Chipotle chile in adobo, citrus, pomegranate, cilantro, garlic.

I guess it depends on your chosen veg, but winter vegetables like butternut squash and brussels sprouts aren’t typically found in a Mexican market. You are likely to find zucchini and chayote squash, along with an abundance of amazing produce.

Roasted Spicy Orange Pomegranate Glazed Winter Vegetables is so EASY. HEALTHY. VEGAN. GLUTEN FREE. ALL THE THINGS. You’l love it! It’s a side that I created to accompany the Festive Mexican Cornish Game Hens and Mexican Cilantro Rice in my Cozy Christmas Menu for Two in 2017. One of the challenges I’ve faced since our move to McAllen, TX is in cooking for 2.

My husband and I raised 4 sons, and we always had “extras” around (both people and dogs!). As I mentioned with my Cozy Thanksgiving Dinner for Two, I find it more difficult to create a menu that serves 2-4. We love leftovers… just not LEFTOVERS!  😀

At any rate, this girl uses flavor profiles to create new dishes. I love Mexican flavors, and they work really well as a glaze on roasted winter veggies! Interested in more info on Mexican produce? See The Fruits and Vegetables of Mexico and Rick Bayless: It’s Time to Give Vegetables Their Due in Mexican Cuisine.

This menu may or may not leave you with a small lunch the next day. We are pretty careful with portion sizes, so we do have a nice lunch the next day. If cooking for a small family is a challenge you face, I’d love to hear from you. Obviously, if this menu appeals to you, simply scale it up!

Roasted Winter Vegetables with its lovely orange pomegranate glaze alongside half a fresh pomegranate, a bowl of chopped cilantro, a blood orange, and pomegranate arils.

Making Roasted Spicy Orange-Pomegranate Glazed Winter Vegetables

Make it Your Own

Remember: Flexibility is key to becoming more comfortable in the kitchen. Don’t limit this recipe to brussels sprouts and butternut squash. Substitute your favorites, keeping in mind you may need to vary the cooking time. Sweet potatoes, delicata squash, pumpkin, green beans, beets, butternut squash, etc. would make great substitutes.

Pomegranate Molasses?

Is this an ingredient you’re familiar with? It is a favorite at Andersen casa, and one I keep in my well-stocked pantry.

Pomegranate molasses is a key ingredient in Middle Eastern cooking. When I first began using it, it was difficult (if not impossible) to find in the US. Given my love of Middle Eastern cooking, I simply made my own with pomegranate juice! It requires about 50 minutes to cook down, but requires only 3 ingredients – pomegranate juice, lemon juice, and sugar. No time for that? You can order it on Amazon, or find it in many standard and ethnic markets.

Ingredients

  • pomegranate molasses
  • chipotle in adobo
  • maple syrup or honey
  • an orange
  • olive oil
  • butternut squash
  • brussels sprouts
  • shallots
  • pomegranate arils
  • cilantro
Ingredients for the Pomegranate Glaze: pomegranate molasses, chipotle, orange juice and zest, olive oil, maple syrup with brussels, squash, and shallot behind.

My Work Flow

Simplicity and elegance define this dish IMHO. The glaze ingredients get puréed until smooth, then the prepared vegetables get tossed thoroughly with it. They go into a preheated oven, and depending on size, the dish should be caramelized, tender, and gorgeous in about 30 minutes. Garnish with the pomegranate arils and chopped cilantro just prior to serving.

  • Step 1: chop the vegetables and make the glaze.
    Prep the vegetables and make the glaze.
  • Step 2: toss the vegetables with the glaze.
    After tossing veg with glaze, spread on a baking dish
  • Step 3: Roast the vegetables then garnish with pomegranate arils and cilantro.
    Roast until tender and caramelized.

Cooking Tips

  • Keep in mind the size of the pieces of vegetables. I recommend cutting the brussels in half lengthwise and the butternut squash in 3/4″ dice.
  • If changing up the vegetables, keep in mind cooking times. Beets may require longer, and you may want to leave smaller brussels whole. Sweet potatoes should be about the same. If you use a summer squash, cut them in thick slices, and try to use smaller brussels and cut them in half. Key to good roasted vegetables is in cutting them into appropriately sized pieces.
Yield: 4 servings

Roasted Spicy Orange-Pomegranate Glazed Winter Vegetables

Roasted Spicy Orange-Pomegranate Glazed Winter Vegetables

Winter vegetables get tossed with a mixture that includes luscious pomegranate molasses, clementine (orange, blood orange, cara cara orange), a bit of maple syrup, and a chipotle chile in its adobo... fantastic, healthy, south-of-the-border flavor!

Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes

Ingredients

  • 1 tablespoon pomegranate molasses, (see notes)
  • 2 tablespoons olive oil
  • 1 tablespoon maple syrup or honey
  • 1 small orange , zest and juice
  • 1 small chipotle, with its adobo
  • 1/2 teaspoon sea salt
  • 1 pound brussels sprouts, sliced lengthwise (see notes)
  • 2 cups butternut squash, peeled and cubed (see notes)
  • 3-4 shallots, halved lengthwise
  • several grinds pepper
  • pomegranate arils, to garnish
  • chopped cilantro , to garnish

Instructions

  1. Preheat oven to 375 degrees (350 convection).
  2. Add first 6 ingredients to a personal blender or small food processor. Process until very smooth.
  3. Add the prepped root vegetables to a mixing bowl. Pour the glaze over, and toss well to combine. Season with several grinds of pepper.
  4. Spread in a single layer in a casserole or baking sheet sprayed with cooking spray. I prefer my thick unglazed stone ware pan.
  5. Cook in preheated oven until tender and caramelized on the edges, stirring every 10 minutes or so. I do a 3/4" dice, and they take 25-30 minutes in my oven.
  6. To serve: Garnish with pomegranate arils and chopped cilantro.

Notes

Chipotles in adobo are dried and smoked jalapenos in sauce. They're spicy. We felt 1 small chipotle was perfect. If you can't handle heat, use a half chipotle or just a spoonful of adobo.

Pomegranate molasses is widely available in international foods sections of many markets. If you cannot find it, you can easily make it at home.

As I mentioned in the post, you can use your favorite root vegetables (ie. beets, sweet potatoes, green beans, etc.), just be sure to watch the cooking time...

Macronutrients (approximation from MyFitnessPal): 161 calories; 5 g protein; 23 g carbohydrates; 7 g fat.

Nutrition Information:

Yield:

4

Serving Size:

4 Servings

Amount Per Serving: Calories: 161 Total Fat: 7g Carbohydrates: 23g Protein: 5g
Nutrition is an approximation and for reference purposes only!
© Tamara
Cuisine: Mexican / Category: Side Dish

Progressive Eats Welcome to Progressive Eats, our virtual version of a Progressive Dinner Party. This month’s theme is Everything Pomegranate — from pomegranate juice to molasses to fresh arils straight from the fruit. Our host this month is Beth Lee who blogs at OMG! Yummy. If you’re unfamiliar with the concept, a progressive dinner involves going from house to house, enjoying a different course at each location. With Progressive Eats it’s a virtual party. We choose a theme each month, members share recipes suitable for a delicious meal or party, and you can hop from blog to blog to check them out. Come along and see all of the deliciousness we’ve put together for our celebration inspired dishes!

A Pomegranate Party

Cocktails

  • The Sugarplum Cocktail – Karen’s Kitchen Stories
  • Pomegranate Cosmopolitan Cocktail – That Skinny Chick Can Bake

Appetizers

  • Crostini with Goat Cheese, Pomegranate, and Rosemary – Creative Culinary

Salad

  • Mango Chickpea Kale Farro Salad – Shockingly Delicious

Main Courses

  • Walnut Crusted Chicken with Pomegranate Sauce – From a Chef’s Kitchen
  • Pomegranate Glazed Hasselback Butternut Squash + Quinoa and Apples – The Wimpy Vegetarian
  • Instant Pot Brisket with Pomegranate Molasses – OMG! Yummy

Sides

  • Roasted Spicy Orange-Pomegranate Glazed Winter Vegetables – Beyond Mere Sustenance

Desserts

  • Pomegranate Sorbet – The Redhead Baker
  • Rustic Apple and Pomegranate Galette – Clandestine Cake Club

An Elegant Mexican-Inspired Menu for 2 to 4

Oysters With Bacon, Blood Orange, and Jalapeño Mignonette

Oysters With Bacon, Blood Orange, and Jalapeño Mignonette

Sweet, smoky, salty, spicy… all in a little bite of the ocean! Oysters With Bacon, Blood Orange, and Jalapeño Mignonette is a simple and elegant starter course for adventurous foodies

Festive Mexican Cornish Game Hens for Two

Festive Mexican Cornish Game Hens for Two

Succulent. Spicy. Sweet. Savory. Festive Mexican Cornish Hens feature citrus, pomegranate, and Mexican seasonings perfect for your holiday table!

Mexican Cilantro Rice

Mexican Cilantro Rice

A simple, flavorful Mexican cilantro rice to pair with your favorite Mexican mains!

Roasted Spicy Orange-Pomegranate Glazed Winter Vegetables

Roasted Spicy Orange-Pomegranate Glazed Winter Vegetables

Winter vegetables tossed with a mixture of pomegranate molasses, orange, a bit of maple syrup, and a chipotle chile in its adobo... fantastic, healthy, south-of-the-border flavor!

Mexican Chocolate Trifle with Orange Curd and Pomegranate Pudding

Mexican Chocolate Trifle with Orange Curd and Pomegranate Pudding

A hint of cinnamon and chipotle in the brownie base with orange curd, and pomegranate pudding. A festive, holiday trifle with vibrant and fresh Mexican flavor! Fantástico!

He who has not Christmas in his heart will never find it under a tree.

~~ Roy L. Smith, clergyman

Christmas at Andersen casa always focuses around the table. Precious time with our loved ones. We will be in Charlotte, North Carolina with our oldest son, his wife, our 2 little grandsons, our third son, and my sister. While gifts will be exchanged, and the littles will provide a lot of joy, what we look forward to most is celebrating our Savior’s birth, and preparing and enjoying a meal. Together.

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Filed Under: Fall, Global, Gluten Free Recipes, Holiday Recipes, Low Carb Recipes, Mexican, Posts, Side Dishes, Vegan or Vegetarian Recipes, Weekend and Entertaining, Winter

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Comments

  1. susan | the wimpy vegetarian says

    18 November, 2019 at 7:57 pm

    Oh my goodness, this looks fabulous! Perfect for the Thanksgiving table. Truthfully I love anything with Brusselies, but that glaze is a must for me. I'm making that this weekend for sure!
    Reply
    • Tamara says

      19 November, 2019 at 11:04 am

      I hope you try it Susan! It's so quick and easy to make, and that glaze elevates the roasted veggies to a whole new level!
      Reply
  2. Carol Borchardt says

    30 October, 2019 at 7:17 pm

    My hubby started to make his own chipotle peppers because we had a bumber crop of jalapenos. Now we have crazy amount of chipotles! This looks and sounds amazing and this recipe is totally up our alley. Love the sweet-heat combo with fall vegetables!
    Reply
    • Tamara says

      1 November, 2019 at 6:05 pm

      I wish we could meet up... Mark would love your husband! I've not done well with gardening in McAllen (heat and humidity). I hope you'll give it a try!
      Reply
  3. Karen says

    29 October, 2019 at 9:40 pm

    I love cooking with pomegranate molasses! Thanks for the recipe! Everything looks amazing.
    Reply
    • Tamara says

      30 October, 2019 at 8:53 am

      I do too! It adds so much complex flavor to both sweet and savory dishes. Thanks Karen!
      Reply
  4. Dorothy Reinhold says

    29 October, 2019 at 7:16 pm

    Just when I think I can't love roasted veggies more.... you go and add SPICY ORANGE POMEGRANATE GLAZE!! Ohhh boy!!
    Reply
    • Tamara says

      30 October, 2019 at 11:28 am

      You'll love it Dorothy!
      Reply
  5. Beth says

    29 October, 2019 at 3:29 pm

    What a creative fusion of flavors and wonderful use of pomegranate molasses! I adore this recipe and also love roasting vegetables. This is on a permanent rotation for me!
    Reply
    • Tamara says

      30 October, 2019 at 11:29 am

      Yay! The flavors do work well, and are based on a Mexican flavor profile... but Mexican cuisine doesn't really include brussels and winter squash. LOL.
      Reply
  6. Lynn says

    29 October, 2019 at 12:42 pm

    I've only recently started to us Pomegranate arils in my baking recipes. The idea of adding them to roasted vegetables is very appealing.
    Reply
    • Tamara says

      29 October, 2019 at 1:17 pm

      They add a little burst of flavor and great texture to your roasted vegetables!
      Reply
  7. Mark says

    8 February, 2018 at 12:06 pm

    Roasted vegetables are awesome anyway, and the seasonings on this recipe take it to the next level.
    Reply
    • Tamara says

      8 February, 2018 at 12:33 pm

      Thanks Mark!
      Reply
  8. mjskitchen says

    18 December, 2017 at 8:55 pm

    This looks awesome. Love the sweet and spicy! Was surprised to see Brussels Sprouts, a pleasant surprise. :) Happy Holidays!
    Reply
    • Tamara says

      20 December, 2017 at 11:40 am

      Thanks so much MJ! I don't do brussels sprouts often because hubby really doesn't care for them... I, however, love them! Have a wonderful Christmas!
      Reply

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A LITTLE ABOUT ME…

Hola from the Rio Grande Valley in south Texas! I’m Tamara, the recipe developer, cocktail mixologist, photographer, and writer behind Beyond Mere Sustenance, Read More…

 

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