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.

Ingredients

  • 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

Instructions

  1. Preheat oven to 425 degrees.
  2. 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.
  3. 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.
  4. Combine goat cheese, Greek yogurt, and lemon zest in a small bowl until fully combined and creamy.
  5. 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.
  6. 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)

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