Roasted Roots with Honey Pomegranate Glaze, Manchengo & Pecan
An easy and subtly delicious way to add a bit of tart and sweet to your roasted veggies. Works well as a vegetarian main or paired with any roasted meat. Especially delicious paired with Turkish Kebabs!
3-4 Large Carrots
3-4 Large Parsnips
1.5 TBSP Olive Oil
1.5 TBSP Honey + 1 tsp Honey for Pecans
1 TBSP Pomegranate Molasses
½ Cup Pecans
Small Handful Fresh Thyme Sprigs
2 Oz Manchengo, thinly sliced or crumbled
(Parm or Feta also work well)
½ tsp Paprika
Salt Salt & Pepper to taste
Preheat oven to 350 degrees
Place Pecans on a baking tray, drizzle with 1 tsp honey and roast for 8-10 minutes until nicely browned. Watch closely as the sugar burns them more quickly. Remove and allow to cool.
Increase Oven temp to 400 degrees
Slice the vegetableslengthways into halves, or quarters, depending on the size
Toss Vegetables in a bowl with Olive Oil, Paprika, Salt & Pepper
Mix the Honey and Molasses in a small dish.
Place veggie slices flat on a baking tray along with Thyme Sprigs then drizzle with Honey and Pomegranate Molasses using a spoon or honey dipper. For additional flavor, shred some of the Thyme leaves off the stems and sprinkle throughout.
Bake for 35 to 40 minutes, turning the vegetables over 2 - 3 times throughout.
Once baked, gently stir the Pecans into the vegetables and place on serving dish. Sprinkle with Manchego and a few Thyme Sprigs to serve.
Pomegranate molasses can be found in most groceries with an international foods section, but this recipe is also delicious with just honey, simply increase by 1 TBSP.
Shop Local Honey!
We used Blue Ridge Apiaries Wildflower Honey for this recipe. If you didn’t already know, we’re fortunate to have many passionate beekeepers here in the Blue Ridge, producing delicious varietals of honey. Check them out to support our local economy and to enjoy the greatest health benefits!)