Roasted Rainbow Carrots with Sweet Potatoes and Pomegranate

Roasted Rainbow Carrots with Sweet Potatoes and Pomegranate

shared by Jennifer

Details:

    PT20M
  • Prep Time: 20 Minutes
  • PT40M
  • Cook Time: 40 Minutes
  • PT1H
  • Total Time: 1 Hour
  • Difficulty: Novice
  • Serves: 6 people
  • 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 cu

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:

  1. 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
  2. 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.