- Firstly, make your own pomegranate molasses: in a sauce pan by adding the pomegranate juice, sugar and lemon and dissolve the sugar over a medium heat. Reduce for about 50 minutes until thick and syrup like.
- Preheat the oven to 180°C, wash the carrots and parsnips and cut them all into quarters, peel the swede and cut into strips then cut the ends off of the onion and also cut them into quarters and again remove the skin.
- Cut the garlic bulb in half. In a bowl mix the pomegranate molasses and oil and then drizzle over the veg and rub all over so each piece is coated. Sprinkle over a tea spoon of of smoked salt and 1/4 tea spoon of black pepper and 5 sprigs of thyme torn. Roast for 50 to 60 minutes tossing half way through or until the veg is tender.
- To finish grate over half the zest from an orange and sprinkle over some pomegranate seeds. Ready to serve.
Duration It takes 15 mins to prepare and 1 hour to cook.
Ingredients (Organic) For a serving of 2 people.
4 parsnips
5 large or 15 baby carrots
1/2 a small swede
2 red onions
Bulb of garlic
Bunch of thyme
Smoked salt or flaked salt
Black pepper
4 table spoons of olive oil
Pomegranate seeds to serve
Grated orange zest to serve
For the pomegranate molasses:
500ml pomegranate juice
100g sugar
1 tablespoon freshly squeezed lemon juice