Pomegranate-Glazed Root Vegetables with Whipped Goat Cheese
A veggie side dish for your holiday table that is rich in flavor and color.
Prep Time10 minutesmins
Cook Time30 minutesmins
Total Time35 minutesmins
Course: Side Dishes
Cuisine: American
Keyword: holiday recipe
Servings: 6people
Ingredients
3Carrotspeeled and chopped
2beetschopped
1turnipchopped
1tbspolive oil
salt and pepperto taste
1lemon, zest-only
4ozgoat cheese
1/2cupPlain Greek yogurt
1/2cuppomegranate juice
1/4cuppomegranate arils
1/4cuppistachioschopped
Instructions
Preheat oven to 425 degrees.
Toss carrots, beets, and turnips with olive oil and sprinkle with salt and pepper. Place in an oven-safe dish or cast-iron skillet and roast for fifteen minutes.
While veggies are roasting, heat pomegranate juice in a small saucepan over medium heat. Bring to a simmer and cook until juice is reduced in half, approximately ten minutes.
Combine goat cheese, Greek yogurt, and lemon zest in a small bowl until fully combined and creamy.
Remove veggies from the oven and brush with the reduced pomegranate juice. Place back in the oven and roast for an additional ten minutes, or until vegetables are tender.
Remove veggies from the oven and add dollops of whipped goat cheese mixture. Top dish with pistachios and pomegranate arils.