Roasted Fall Vegetables with Sweet & Spicy Pomegranate Glaze

Ingredients

• 2
  
  tablespoons unsalted butter
  
• 1 1/2
  
  teaspoons whole cumin seeds
  
• 1/2
  
  teaspoon ground ginger
  
• 1/2
  
  teaspoon ground cinnamon
  
• 1/8
  
  teaspoon cayenne pepper
  
• 2
  
  tablespoons honey
  
• 2
  
  tablespoons pomegranate molasses
  
• 1 1/2
  
  pounds beets (combination of purple and golden), peeled and cut into 1-inch wedges
  
• 3
  
  tablespoons olive oil
  
• 1
  
  pound parsnips, peeled and cut into 1/2 x 3 inch spears, woody centers removed
  
• 1
  
  pound carrots, peeled and cut 1/2 x 3 inch spears
  
• 1
  
  pound delicata squash, cut into 3/4 inch rings
  
• 1
  
  pound sunshine squash, cut into 1 inch wedges
  
• 
  
  Kosher Salt and freshly ground pepper
  
• 1/2
  
  cup pomegranate seeds
  
• 1/4
  
  cup chopped fresh mint leaves
  

Directions

1. Adjust racks to upper third and lower third positions. Preheat oven to 375 degrees. Line two rimmed baking sheets with parchment paper. Melt butter in small saucepan over medium heat. Add spices and cook until fragrant, about 1 minute. Stir in honey and pomegranate molasses and simmer for 1 minute. Remove from heat and set aside.
2. On one of the baking sheets, toss the carrots and parsnips with additional tablespoon oil and season with salt and pepper. On the second sheet, toss the squash with remaining tablespoon oil and season with salt and pepper. Roast until lightly browned and almost tender, rotating trays half way through baking, after about 30 minutes. Toss each tray of vegetables with 2 tablespoons of pomegranate spice mixture. Return to the oven and cook until vegetables are tender and caramelized, about 10 more minutes.
3. Reheat beets in microwave for 1 minute. Arrange vegetables on a serving platter, sprinkle with pomegranate seeds and mint. Serve.