Tangy Pomegranate and Peanut Butter Roasted Winter Vegetables

{5-minute read}

Tangy Pomegranate and Peanut Butter Roasted Winter Vegetables is our favourite kind of cold-weather weekday meal. In fact, we have been known to have this twice in one week. And not as leftovers. 🙂

As denotes an on-repeat weekday recipe, this one is low on effort and high on satisfaction. Chunky winter veg, roasted in the oven until golden edged and sizzling, are turned over in a no-cook, nutty, sour and warmly-spicy sauce. Sprinkle over with pomegranate arils and a handful of chopped parsley, and dinner is immediate and bursting with flavour. If you manage not to wipe a finger around your bowl to get every last drop of sauce, you are a stronger person than me.

cut winter vegetablesTangy Pomegranate and Peanut Butter Roasted Winter Vegetables – the ingredients

You will need:

Butternut squash

Courgette/zucchini

Leek

Celeriac/celery root

Red onion

Cumin, fennel and caraway seeds

Lemon

Soy sauce

Harissa paste (optional)

Runny peanut butter (I like Pip n Nut)

Pomegranate molasses

Pomegranate arils/seeds

Parsley

Olive oil, of course

Start by toasting the spices. You will use this mix on the roasting vegetables and in the sauce. Pop the cumin, fennel and caraway seeds into a small pan and toast until fragrant – about 1 minute over a medium flame, occasionally shaking the pan. Watch the seeds carefully as they burn quite easily. Once toasted, pound them in a mortar and pestle, or blitz in a spice grinder.

Go ahead and start preheating your oven now, too. I set my fan oven to 190C. If yours is a non-fan oven, use 210C. For a Fahrenheit oven set to 410F. Or, do as you normally do for harder vegetables.Add the vegetables to a large baking tray with sides. If you need to use non-stick paper do so. Place in the preheated oven. If you like, give the squash and celeriac a head start of 15 minutes. But it isn’t absolutely necessary. All in at the same time will mean the other veg will be a bit more cooked. Roast for approximately 30 minutes, turning once. Or start the butternut squash & celeriac, and add the rest to the tray after 15 minutes.thekitchn.com.

Now make the delicious tangy sauce. Add the peanut butter, pomegranate molasses and extra spices to a bowl. Mix with a spoon until it comes together, adding the lemon juice and soy sauce to taste. Season and add harissa if you like.

tangy pomegranate and peanut roasted winter vegetables

So, are you tempted by the sauce? Well, my good friend, I urge you to give in to that temptation. I had been thinking about this combination of flavours for months; I just knew it would tick so many of my own culinary boxes – tangy, nutty, creamy, warmly-spicy. And, when I finally made it, I nearly kicked myself for not making it sooner. I have even stirred the last couple of spoons of the sauce into a scaled down version of this recipe – so good!

If you are wanting a few more sauce ideas for vegetables, check out one of these here on Food To Glow – Vegan Aioli, Best Avocado Mayo, Broccoli-Blue Cheese Sauce, Black Olive Tapenade, Carrot-Miso Sauce, and Cilantro-Mint Chutney Sauce. I have loads more in my Index, under Sauces.

tangy pomegranate and peanut roasted winter vegetables

roasted vegetables with pomegranate and peanut sauceTangy Pomegranate and Peanut Butter Roasted Winter Vegetables

A simple supper of roasted winter vegetables drenched in tangy pomegranate and peanut sauce. Any extra sauce is delicious as a kind of satay sauce, too. Sub in almond or sunflower seed butter if you like; change out the vegetables (ideas given). And, to add even more protein, nestle in cubes of tofu to the roasting vegetables.

Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes

Servings 4 servings
Calories 417 kcal
Author kellie anderson

Ingredients

  • 1/2
    butternut squash
  • 1/2
    courgette
    zucchini
  • 1
    leek
  • 1/2
    celeriac
    or jicama (different taste though)
  • 1
    red onion
  • 3
    tbsp
    olive oil

Spice Mix

  • 1
    tsp
    cumin seeds
  • 1
    tsp
    fennel seeds
  • 1
    tsp
    caraway seeds

Pomegranate-Peanut Sauce

  • 100
    ml
    loose, natural peanut butter
  • 2
    tbsp
    pomegranate molasses
    more to taste
  • 1
    small
    lemon
  • 1
    tsp
    soy sauce
    more to taste
  • 1
    tsp
    harissa paste
    optional, more to taste
  • 1/2
    pomegranate
    seeds/arils from
  • 2
    tbsp
    chopped parsley

Instructions

  1. Preheat the oven to 190C fan/210C/410F

  2. Start by toasting the spices. You will use this mix on the roasting vegetables and in the sauce. Pop the cumin, fennel and caraway seeds into a small pan and toast until fragrant – about 1 minute over a medium flame. Watch carefully as they burn easily. Cool briefly, then pound in a mortar and pestle or blitz in a spice grinder.

  3. Now prepare the vegetables to roast: Peel the butternut squash and celeriac, then cut into large bite-sized pieces. Cut the courgette into large bite-sized pieces. Trim and slice the leek into thick coins. Halve the red onion, peel and cut into wedges. Add all to a large bowl and cover with the oil, and sprinkle on about one-third of the spices.

  4. Add the vegetables to a large baking tray with sides. If you need to use non-stick paper do so. Place in the preheated oven. If you like, give the squash and celeriac a head start of 15 minutes. But it isn’t absolutely necessary. All in at the same time will mean the other veg will be a bit more cooked. Roast for approximately 30 minutes, turning once. Or start the butternut squash & celeriac, and add the rest to the tray after 15 minutes.

  5. Now make the sauce. Add the peanut butter, pomegranate molasses and extra spices to a bowl. Mix with a spoon until coming together, adding the lemon juice and soy sauce to taste. Season and add harissa if you like.

  6. To serve, spoon over the sauce as soon as the vegetables come out of the oven, tossing lightly with a spatula to coat – it might be messy! Then sprinkle over the pomegranate seeds/arils and the parsley. Serve straight from the baking sheet to save on washing up an extra dish!

Recipe Notes

Don’t like peanut butter? Sub in almond butter or sunflower seed butter. You can use tahini, but I don’t like it as much here.

Need to use other veg? Feel free to experiment with what you have and what you fancy. Sweet potatoes or carrots are great instead of squash. And jicama or rutabaga instead of celeriac is a good call, although they taste very different. Add mushrooms, sliced peppers, garlic, eggplant – anything you like. 

More protein? Add cubes or slices of tofu (about 200g) to the roasting vegetables. That’s often how I make it these days.

Nutrition Facts
Tangy Pomegranate and Peanut Butter Roasted Winter Vegetables
Amount Per Serving
Calories 417
Calories from Fat 216
% Daily Value*
Fat 24g37%
Saturated Fat 4g25%
Sodium 204mg9%
Potassium 1047mg30%
Carbohydrates 47g16%
Fiber 9g38%
Sugar 19g21%
Protein 11g22%
Vitamin A 10578IU212%
Vitamin C 56mg68%
Calcium 143mg14%
Iron 3mg17%
* Percent Daily Values are based on a 2000 calorie diet.


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