Roasted Carrots and Beetroot with Pomegranate

All the flavours of autumn and Rosh Hashanah converge in one super-easy, incredibly tasty dish, with a hint of the Middle East. If you can’t find chantenay carrots, substitute for regular carrots, peel them and cut into batons.

  • 500g chantenay carrots, trimmed and scrubbed
  • 500g baby beetroots, (or regular sized cut into quarters) peeled and trimmed
  • 500g small red onions, (or regular-sized cut into quarters, stems kept intact) peeled and trimmed
  • 2 tablespoons olive oil
  • ½ teaspoon salt
  • 1 tablespoon cumin seeds
  • Juice of 1 orange
  • 3 tablespoons pomegranate molasses
  • 80g (1/2cup) pomegranate seeds, to serve
  • Pinch flaky sea salt
  1. Heat oven to 200℃ (400℉).
  2. Place the prepared carrots, beetroots and onions on a large roasting tin in a single layer, drizzle the olive oil all over, and season with salt. Cover the roasting tin well with aluminum foil, roast for 20 minutes until the vegetables are just fork-tender.
  3. In a small bowl combine the cumin seeds, orange juice, and pomegranate molasses. Remove the vegetables from the oven, carefully uncover the tray, pour the orange juice mixture over the vegetables and return to the oven for an additional 10-15 minutes until cooked through, but still retaining their shape.
  4. Just before serving top with pomegranate seeds and flaky sea salt