Pomegranate-Glazed Root Vegetables with Whipped Goat Cheese
Are you looking for a veggie side dish that will knock everyone’s socks off? Here it is! Pomegranate-glazed roasted root vegetables with whipped goat cheese is a knockout, both in flavor and appearance.
- 3 Carrots peeled and chopped
- 2 beets chopped
- 1 turnip chopped
- 1 tbsp olive oil
- salt and pepper to taste
- 1 lemon, zest-only
- 4 oz goat cheese
- 1/2 cup Plain Greek yogurt
- 1/2 cup pomegranate juice
- 1/4 cup pomegranate arils
- 1/4 cup pistachios chopped
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Preheat oven to 425 degrees.
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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.
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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.
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Combine goat cheese, Greek yogurt, and lemon zest in a small bowl until fully combined and creamy.
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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.
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Remove veggies from the oven and add dollops of whipped goat cheese mixture. Top dish with pistachios and pomegranate arils.
Recipe From: Roasted Root Vegetables with Whipped Goat Cheese (theproducemoms.com)
