Want to sample all the wonderful autumn vegetables at the market AND wow your Thanksgiving guests with some unexpected pomegranate pizazz-pop? Here is a perfect recipe that you can adjust to your own needs. Omit/add as you please. Throw in whatever entices you at this week’s MCM and roast a few days ahead of time so you can relax on the big day itself!
Spiced Vegetables with Pomegranate Seeds
- 4 medium carrots (3/4 pound), peeled and sliced 1/4 inch thick on the diagonal
- 2 large parsnips (1 pound), peeled and sliced 1/4 inch thick on the diagonal
- 1 medium head cauliflower (2 1/2 pounds), cut into 1-inch florets
- 1 small butternut squash (2 pounds)—peeled, seeded and cut into 1-inch dice
- 1 pound brussels sprouts, halved
- 1/2 cup extra-virgin olive oil
- 1 1/2 teaspoons smoked paprika
- 1 1/2 teaspoons ground cumin
- 1/2 teaspoon ground coriander
- 1/4 teaspoon cayenne pepper
- Kosher salt and freshly ground black pepper
- 1 1/2 cups crumbled cotija or feta cheese (6 ounces)
- 1 cup pomegranate seeds
Preheat the oven to 425°. In a large bowl, toss the vegetables with the olive oil, smoked paprika, cumin, coriander and cayenne and season generously with salt and pepper. Spread the vegetables on 2 large rimmed baking sheets and roast for about 55 minutes, tossing once halfway through, until the vegetables are tender and golden. Scrape the vegetables into a bowl, toss with the cheese and pomegranate seeds and serve. (Courtesy of Food & Wine)
