Glazed Spring Vegetables


Servings: 6

Ingredients:
  • 2 pounds         Yellow Squash, ends removed, oblique cut (Medium Diced)
  • 2 pounds         Carrots, peel and ends removed, oblique cut (Medium Diced)
  • 2 pounds         Zucchini, ends removed, oblique cut (Medium Diced)
  • 2 pounds         Parsnips, peel and ends removed, oblique cut (Medium Diced)
  • ¼ cup              Fresh Thyme Leaves, destemmed 
  • 2 cups              Vegetable Oil
  • ¼ cup              Kosher Salt
  • 3 tbsp              Black Pepper, coarse grind
  • 1 cup               Pomegranate Molasses
  • ½ cup              Pomegranate Seeds
  • ¼ cup              Chopped Flat Leaf Parsley

Preparation:
  1. Place all cut vegetables in a large mixing bowl.
  2. Add remaining ingredients except for pomegranate molasses, pomegranate seeds, and parsley. 
  3. Toss to coat and transfer to separate half sheet trays.
  4. Roast for 20 minutes at 300 degrees F until they are tender. 
  5. Remove from the oven and place hot vegetables in your favorite serving vessel.
  6. Drizzle the molasses over the hot vegetables and sprinkle the pomegranate seeds and parsley over the spring vegetables and serve immediately.
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