Ingredients:

  • 450g carrots, peeled and sliced into 1-inch diagonal chunks
  • 450g parsnips, peeled and sliced into 1-inch diagonal chunks
  • 450g sweet potatoes, peeled and cubed
  • 1 large red onion, cut into thick wedges
  • 45ml extra virgin olive oil
  • 15ml maple syrup
  • 5g kosher salt
  • 2g freshly cracked black pepper
  • 2g ground cinnamon
  • 125g fresh pomegranate seeds
  • 15g fresh Italian parsley, chopped
  • 1 medium lemon, zested
  • 15ml balsamic glaze

Instructions:

  1. Preheat your oven to 425°F (220°C) and line an extra-large rimmed baking sheet with parchment paper.
  2. In a large mixing bowl, toss the carrots, parsnips, and sweet potatoes with olive oil, maple syrup, salt, pepper, and ground cinnamon until evenly coated.
  3. Spread the vegetables in a single layer on the baking sheet, ensuring no pieces are touching to allow for proper caramelization.
  4. Roast for 30–35 minutes, tossing with a spatula at the 20-minute mark, until vegetables are fork-tender and edges are golden-brown.
  5. Transfer vegetables to a platter. While warm, fold in half of the pomegranate seeds. Garnish with remaining seeds, fresh herbs, lemon zest, and a drizzle of balsamic glaze.