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Demetra Overton

Roasted Rainbow Carrots with Sweet Potatoes and Pomegranate

Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 40 minutes
Total Time 1 hour
Servings: 4 -6 servings
Ingredients Method

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

Method
 

  1. 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
  2. I didn't peel the sweet potato. Cut each sweet potato into 6-8 slices
  3. Peel the shallots
  4. Add all of the vegetables to a sheet pan lined with foil
  5. Add the ghee, salt and pepper. Toss the vegetables to coat.
  6. Roast for 30 -40 minutes turning occasionally. All the vegetables should be tender
  7. Remove the vegetables from the oven and place on a serving platter or individual plates
  8. Sprinkle with herbs
  9. Cut the pomegranate in half and squeeze over the vegetables.