I am unapologetic about my love for vegetables and my desire to grace every holiday table with colorful, seasonal veggies!  This dish is perfection for Christmas and Hanukkah and everything in between.  And to take it one step further, you can use this salsa verde on many more seasonal vegetables and it is also fabulous with fish.  You can definitely make the salsa verde ahead but remember to pull it out so the olive oil becomes room temp and liquid again. It is packed with bright flavors!

Why You’ll Love These Roasted Vegetables with Mint-Salsa Verde and Pomegranate Seeds

• A bright and fresh twist to earthy root vegetables. 
• This salsa verde is very versatile and delicious on so many dishes, including fish.
• Just look at the colors – how stunning are these!?
• Super easy recipe!

Ingredients

• Root veggies – carrots and parsnips are lovely in this dish, but this sauce would be delicious with so many different vegetables like red onions, sweet potatoes or cauliflower
• Herbs –  flat-leaf parsley and mint combination – a fresh flavor combo during the colder months.
• Capers – drained and chopped
• Garlic – medium sized and minced
• Zest – some lemon zest for the salsa verde tang (1 small lemon yields about 1 1/2 teaspoons)
• Vinegar – white wine vinegar
• Crushed red pepper flakes – just a pinch
• Pomegranate seeds – see tips or notes section for how to remove the seeds from the fruit

How to Make Roasted Vegetables with Mint-Salsa Verde and Pomegranate Seeds

1. Preheat the oven to 400 F degrees and line a large baking sheet with unbleached parchment paper. 
2. Toss carrots and parsnips with oil, season with salt and pepper, and roast for 25-30 minutes, until tender. 
3. Meanwhile, make the salsa verde by mixing all ingredients (except pomegranate seeds) in a bowl or pulsing in a food processor to achieve desired texture. Salsa verde can be stored in the refrigerator for up to a week. Remember that olive oil solidifies when refrigerated. Remove from fridge at least 30 minutes before serving to allow it to come to room temperature. Taste before serving and adjust the seasonings (vinegar and salt) accordingly. 
4. Spoon salsa verde over vegetables and garnish with pomegranate seeds. 

Tips

• To seed a pomegranate, cut in half along the equator and score the white edges around the pomegranate. Hold pomegranate (cut-side down) over a bowl and whack the top with a wooden spoon until most or all of the seeds fall out. Remove any white piths that fall into the bowl and discard. Or use this pomegranate deseeder.
• Use this mint-salsa verde on any seasonal veggies or fish!
• If you store the salsa verde it in the fridge, make sure to allow it to sit out in room temperature after so the solidified olive oil becomes liquid again.

Substitutions

• Pomegranate seeds – can also use dried cranberries for a similar sweet burst
• Carrots & parsnips – beets, onions, cauliflower, broccoli, sweet potato, or butternut squash would all be delicious 

Roasted Vegetables with Mint-Salsa Verde and Pomegranate Seeds Recipe

Pamela Salzman

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Servings 4 -6

Ingredients

  

1x2x3x

• Vegetables:
• 1 ½ pounds carrots peeled if desired, cut into 2-inch pieces
• 1 pound parsnips cut into 2-inch pieces
• 3 Tablespoons unrefined olive oil
• Sea salt and freshly ground black pepper
• Salsa Verde makes about 1 cup:
• 1 cup chopped fresh flat-leaf parsley and mint combo
• 2 Tablespoons capers drained and chopped
• 1 medium-size garlic clove minced
• Zest of 1 small lemon about 1 ½ teaspoons
• Pinch of crushed red pepper flakes
• Sea salt
• ⅔ cup good unrefined olive oil
• 1 Tablespoons white wine vinegar
• 2 Tablespoons pomegranate seeds

Instructions

 

• Preheat the oven to 400 F degrees and line a large baking sheet with unbleached parchment paper.
• Toss carrots and parsnips with oil, season with salt and pepper, and roast for 25-30 minutes, until tender.
• Meanwhile, make the salsa verde by mixing all ingredients (except pomegranate seeds) in a bowl or pulsing in a food processor to achieve desired texture. Salsa verde can be stored in the refrigerator for up to a week. Remember that olive oil solidifies when refrigerated. Remove from fridge at least 30 minutes before serving to allow it to come to room temperature. Taste before serving and adjust the seasonings (vinegar and salt) accordingly.
• Spoon salsa verde over vegetables and garnish with pomegranate seeds.

Notes

To seed a pomegranate, cut in half along the equator and score the white edges around the pomegranate. Hold pomegranate (cut-side down) over a bowl and whack the top with a wooden spoon until most or all of the seeds fall out. Remove any white piths that fall into the bowl and discard.

Tried this recipe?Let us know how it was!

Other recipe you may like:

Roasted Fall Vegetables Agrodolce

Sweet and Spicy Carrots with Pistachios and Feta

Moroccan Roasted Carrots with Orange

Roasted Vegetables with Carrot Romesco Sauce

If you give these Roasted Vegetables with Mint-Salsa Verde and Pomegranate Seeds a try, snap a pic and tag @pamelasalzman so I can see your beautiful creations. I also really appreciate readers taking the time to leave a rating and review! Subscribe for free to my site for the latest recipes,  updates and things I’m loving lately.  If you enjoy this recipe, I taught it last year in my online class. Check out my online class here!  Give me an hour a month, and I’ll make you a better, healthier cook!