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CHRISTMAS SIDE RECIPE SERIES: POMEGRANATE MOLASSES ROAST VEGGIES

With Christmas less than a week away you’re either one of those super organised people with the presents wrapped under the tree and all the food ordered or, someone who is madly online shopping / planning to hit the local shopping centre’s 24 hours shopping night and trawling cookbooks and mags for ideas on what to cook on Christmas day. For those that might fall in the latter category, we’re here to help! Tucker Street e-gift vouchers are available here right up until 5pm Christmas even and, we’ve compiled a few of our favourite Chrissy sides that are a cinch to make, can be prepared in advance, only take 30 or so minutes to put together and can be popped on the table, looking all pretty and delicious when everything is ready making you the host with the most or, taking out the ‘best plate of the party’ award.

Our first recipe to be featured is roast veggies with a twist!  We’ve also included a few options so white we’ve used pumpkin, cauliflower and walnuts, you can mix it up to include your favourite veggies and nuts and, while we’ve included smokey paprika or cumin in the recipe, it’s completely optional – the recipe tastes delicious even without!

Pomegranate molasses roast veggies

TIME TO COOK: 30MINS
SERVES: 8 AS A SIDE
INGREDIENTS:
  • 100ML POMEGRANATE MOLASSES
  • 60ML EXTRA VIRGIN OLIVE OIL
  • 1.5KG JAPANESE/BUTTERNUT PUMPKIN
  • SEA SALT + CRACKED BLACK PEPPER
  • 1 CAULIFLOWER (or substitute/add ZUCCHINI, CARROTS based on your preference)
  • ½ CUP (50G) WALNUTS, PINE NUTS or ALMONDS
  • ¼ bunch FLAT-LEAF PARSLEY
  • ¼ bunch FRESH MINT
  • 1 TSP SMOKEY PAPRIKA or CUMIN (optional)
UTENSILS REQUIRED:
  • 1-2 large baking trays + baking paper
  • large frying pan
  • chopping board + chef’s knife
  • small bowl
  • cooking brush (optional)
STEP 1: PREPARE INGREDIENTS
  • Preheat oven to 220°C.
  • Line the baking trays with baking paper.
  • Scoop out the seeds of the pumpkin and cut into 2cm thick wedges, leaving the skin on.
  • Rinse the cauliflower and remove the leaves. Slice into 1cm thick slices.
  • If you are using any other veggies, cut them into 1cm thick slices.
  • Place the pomegranate molasses and olive oil into a small bowl. Season with salt and pepper and mix well.
STEP 2: ROAST PUMPKIN
  • Preheat oven to 220°C (425°F).
  • Line the baking trays with baking paper.
  • Scoop out the seeds of the pumpkin and cut into 2cm thick wedges, leaving the skin on.
  • Rinse the cauliflower and remove the leaves. Slice into 1cm thick slices.
  • If you are using any other veggies, cut them into 1cm thick slices and add to the tray.
STEP 3: BROWN CAULIFLOWER
  • Heat a large frying pan over medium-high heat.
  • Place the cauliflower in a single layer on the pan to brown. After 1-2 minutes, turn and repeat on the other side. You might need to do this in a few batches, depending on the size of your pan.
  • Once cauliflower is browned, arrange on a lined baking tray and brush with pomegranate molasses mix. Place in the oven to cook through for 20-25mins.
STEP 4: PREPARE HERBS
  • Pluck the parsley and mint leaves and set aside for garnish.
  • When the veggies have been in the oven for approx. 15 minutes, turn and brush the other side with the pomegranate molasses mix.
STEP 5: TOAST NUTS
  • Place the walnuts or nuts of your choice into a small bowl. Drizzle over with olive oil and smoked paprika or cumin (if using). Toss to coat.
  • When there is approx. 5 minutes to go on the veggies, sprinkle the nuts over the to and place in the oven to toast.
STEP 6: SERVE
  • When the veggies are ready, remove from the oven and arrange on a serving platter. Top with the nuts, season with salt and pepper, sprinkle over with herbs and drizzle over with any remaining pomegranate molasses.
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