Roasted Rainbow Carrots with Sweet Potatoes and Pomegranate
Roasted Rainbow Carrots with Sweet Potatoes and Pomegranate is a vibrant and flavorful side dish that's as visually appealing as it is delicious. Colorful carrots, in a variety of hues from yellow to purple, are roasted alongside sweet potatoes until tender and slightly caramelized. The sweetness of the carrots and sweet potatoes is balanced by the tartness of pomegranate arils, which add a burst of flavor and a jewel-toned touch. This dish is a celebration of fall flavors, offering a medley of textures and tastes that complement any meal. Whether served as a side dish for a holiday feast or a simple weeknight dinner, Roasted Rainbow Carrots with Sweet Potatoes and Pomegranate is a delightful and nutritious addition to your table.
Difficulty: EASY
Prep Time: 20 minutes
Cook Time: 40 minutes
Total Time: 1 hour
Serving Size: 6 servings
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
Directions:
- Heat your oven to 350 degrees.
- Wash, dry and peel the carrots. If they are less than a ½ inch thick you can leave them whole. If they are larger you can cut them down
- 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.