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  • Jimmy Wong

Roasted veggies

Pomegranate molasses | honey | seeded mustard | garlic | herbs


I love roasted veggies and this recipe couldn't be any simpler. Roasted veggies with pomegranate molasses, honey, seeded mustard, garlic and herbs. Perfect for your roasts or simply be themselves with a dollop of creme fraiche

Roasted veggies

Ingredients

4x Red Potatoes

1x large Sweet potatoes

1x Zucchini

1x Carrots

1x Red onions


3 tbsp Honey

3 tbsp Pomegranate molasses

3 tsp Seeded mustard

2 garlic cloves

1 tbsp lemon zest

Thyme

Rosemary

4 tbsp Virgin olive oil

1 tsp Sea salt


Method

Heat oven to 160ºc. Line a large baking dish with baking paper. Peel sweet potato and cut into large wedges, wash the red potatoes and cut into large wedges (no need to peel). Cut carrots into long strips and quarter the zucchini and red onions. In a food chopper (Or large mixing bowl), place the honey, pomegranate molasses, seeded mustard, crushed garlic cloves, sea salt and virgin olive oil and mix for 30 seconds. Mix glaze into your prepared vegetables and place into the baking dish. Grate some lemon zest over the veg and sprinkle a healthy amount of thyme and rosemary and into the oven for 2 hours. Try and rotate the veggies every 30 minutes.


Check veggies is cooked with a fork and serve immediately! Enjoy!

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Happy cooking! I would really love to see your results. Please post a snap of your dish on instagram and tag with #jimmywongeats


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