The third week of November is clearly the biggest cooking month of the year in the U.S.. Personally, I scour past and present Bon Appetite’s, my go to magazine for the holiday, for the perfect Thanksgiving dinner. I made this dish last year and loved it. As well, living in so-cal provided three of the primary ingredients either in my backyard or a friend's. I had just received four pomegranates from my neighbor's tree, my son’s parsley plant was thriving in the backyard and our orange crop was just beginning to ripen.
I’ve adjusted the ingredients slightly but the culmination is still a sweet, salty and fruity side dish with deep roasted flavors, bursts of fresh fruit and earthy herbs. It’s easy to prepare and can bake right aside your turkey or 3 hours in advance (store in refrigerator). Thank you Bon Appetite, for providing sumptuous Thanksgiving dinners for my family and friends throughout the years.
Roasted Red Onions and Carrots with a Pomegranate Gremolata
Onions and Carrots:
1/4 tablespoons extra-virgin olive oil
1/4 cup pomegranate juice
1/4 cup honey
2 tablespoons red wine vinegar
1 tablespoon minced fresh rosemary
2 teaspoons coarse kosher salt
1/2 teaspoon black pepper
2 large red onions, peeled, each cut into 8 wedges through core
2/3 cup fresh pomegranate seeds
1 tablespoon chopped fresh Italian parsley
2 teaspoons finely grated orange peel
Position rack in center of oven and preheat to 425°F. Line large rimmed baking sheet with foil. Whisk first 6 ingredients in large bowl. Add onions and carrots; toss gently. Arrange close together, on baking sheet; spoon juices from bowl over. Roast 30 minutes. Turn oven on to full broil and lightly brown before removing from oven.
DO AHEAD: Can be made 3 hours ahead. Let stand on baking sheet at room temperature. Rewarm in 350°F oven before serving, if desired.
For gremolata: Mix pomegranate seeds, parsley, and orange peel in small bowl.