"Jewel-toned and luscious pomegranate vinaigrette provides vibrant contrast to the rustic, earthy flavors of roasted vegetables. You can substitute pomegranate molasses (found at well- stocked gourmet grocery stores) for the homemade pomegranate syrup, but if you do, the dressing will look more brown than red, and you'll want to sweeten it with a tablespoon of honey. Preheat the oven to 425°F."
"Pomegranate Syrup This sweet-tangy syrup is a fantastic cocktail ingredient and can be stored in a covered jar in the fridge for up to three months. Combine the juice, sugar, and lemon juice in a saucepan and bring to a boil over medium heat. Lower the heat and simmer, uncovered, until the syrup reduces by half and is a little thinner than maple syrup, about 50 minutes."
Preheat the oven to 425°F and roast carrots and parsnips tossed with oil, salt, and pepper until tender and beginning to brown, about 20 to 25 minutes. Whisk pomegranate syrup with red wine vinegar, mustard, olive oil, salt, and pepper to make a bright vinaigrette and gently toss with the roasted vegetables. Transfer to a serving platter and garnish with pomegranate seeds and parsley. Make pomegranate syrup by simmering pomegranate juice, sugar, and lemon juice until reduced by half; store refrigerated up to three months. Pomegranate molasses can be substituted; sweeten with honey if desired.
Read at Gffmag
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