Ingredients
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2 tablespoons Pomegranate
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2 tablespoons Olive Oil
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2 pinches flaky Sea Salt
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8 medium Parsnips
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Knob of Coconut Oil
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2 Garlic
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Flaky Sea Salt
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Za’atar
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Handful fresh Mint
Directions
Steps
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1
Done
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Preheat the oven to 400°F / 200°C. |
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2
Done
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Whisk the pomegranate molasses, olive oil, and flaky salt together in a small bowl. Season to taste. |
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3
Done
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Peel the parsnips and cut them into sticks about the size of large French fries. In a medium bowl, toss the sticks with a little melted coconut oil, the minced garlic, and flaky sea salt and cracked black pepper. Spread the parsnips out on a large baking sheet and roast for 25 to 35 minutes, until tender. |
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4
Done
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Put the roasted parsnips on a platter and drizzle with the pomegranate glaze, a generous sprinkling of za’atar, pomegranate seeds, and the chopped mint. |
