Roasted Vegetables with Mint-Salsa Verde and Pomegranate Seeds Recipe
Servings: 4 -6
Ingredients
- 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.