Mexican Pomegranate Glazed Winter Vegetables
Winter vegetables get tossed with a mixture that includes luscious pomegranate molasses, citrus, a bit of maple syrup, and a chipotle chile in its adobo... fantastic, healthy, south-of-the-border flavor!
Click to rate!
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
- ½ teaspoon sea salt
- 1 pound brussels sprouts - sliced lengthwise (see notes)
- 2 cups butternut squash - peeled and cubed (see notes)
- several grinds pepper
- pomegranate arils - to garnish
- chopped cilantro - to garnish
Instructions
- Preheat oven to 375 degrees (350 convection).
- Add first 6 ingredients to a personal blender or small food processor. Process until very smooth.
- Add the prepped root vegetables to a mixing bowl. Pour the glaze over, and toss well to combine. Season with several grinds of pepper.
- Spread in a single layer in a casserole or baking sheet sprayed with cooking spray. I prefer my thick unglazed stone ware pan.
- 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.
- 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, or omit entirely.
Nutrition
Calories: 161kcal | Carbohydrates: 23g | Protein: 5g | Fat: 7g
NOTE: Macronutrients are an approximation only using unbranded ingredients and MyFitnessPal.com. Please do your own research with the products you’re using if you have a serious health issue or are following a specific diet.
Did you make this recipe? Please leave a comment and/or star rating! Email us with any questions: tamara@beyondmeresustenance.com