Roasted Root Vegetables with Pomegranate Molasses and Rosemary

2 turnips, peeled and diced, about 2 cups

1 large sweet potato, peeled and diced, about 2 cups

4 parsnips, peeled and diced, about 2 cups

4 carrots, peeled and diced, about 2 cups

2 tablespoons olive oil

1/4 teaspoon salt

1/4 teaspoon black pepper

6 tablespoons pomegranate molasses

3 teaspoons chopped fresh rosemary, divided

4 tablespoons pomegranate arils, divided

1. Preheat oven to 400 degrees F. In a medium bowl, toss diced vegetables with olive oil, salt, and pepper. Spread vegetables in a single layer on an aluminum lined baking sheet (for easy clean up). Roast for 20 minutes. Stir and continue roasting for another 20 minutes. Remove from oven.

2. Drizzle pomegranate molasses over the vegetables, and stir until well coated. Sprinkle with 2 teaspoons rosemary and stir gently. Roast for another 15-20 minutes or until vegetables are tender when pierced with a fork. Taste. Season with salt and pepper if desired. Toss in 3 tablespoons pomegranate arils and stir gently. Transfer to a serving bowl. Garnish with remaining teaspoon of chopped fresh rosemary and remaining 1 tablespoon pomegranate arils before serving.