Roasted Rainbow Carrots with Sweet Potatoes and Pomegranate
Ingredients
- 2 pounds of carrots. If you can find several different colors of carrots its even prettier
- 1 pound of sweet potatoes
- 5 shallots
- 2 tablespoons of ghee. You can substitute vegetable oil and add 1 tablespoon of butter after roasting
- salt and pepper
- 2 tablespoons chopped parsley
- 2 tablespoons chopped chives
- 1 pomegranate
Instructions
- Heat your oven to 350 degrees. Wash, dry and peel the carrots. If they are less than a 1/2 inch thick you can leave them whole. If they are larger you can cut them down
- I didn't peel the sweet potato. Cut each sweet potato into 6-8 slices
- Peel the shallots
- Add all of the vegetables to a sheet pan lined with foil
- Add the ghee, salt and pepper. Toss the vegetables to coat.
- Roast for 30 -40 minutes turning occasionally. All the vegetables should be tender
- Remove the vegetables from the oven and place on a serving platter or individual plates
- Sprinkle with herbs
- Cut the pomegranate in half and squeeze over the vegetables.