Root Vegetable Pot in Pomegranate Sauce for Rosh Hashanah

This root vegetable pot in pomegranate sauce is a pareve Rosh Hashanah side dish, ready in about 1 hour 50 minutes: a short sear on the stovetop, then a slow braise in the oven in a sauce built from pomegranate juice, silan (date syrup) and smoked paprika.

Pomegranate is one of the most recognizable symbols of the holiday, and in the sauce it brings a balance of sweetness and tartness alongside real depth of flavor. Carrots, sweet potato, potatoes and whole garlic roast together until soft and glossy from the reducing sauce, and the result is a festive side dish that works across the whole Rosh Hashanah table.

The recipe

Root Vegetable Pot in Pomegranate Sauce

Root vegetable pot in pomegranate sauce, silan and smoked paprika, roasted until the vegetables are tender and the sauce has reduced. A pareve side dish for the Rosh Hashanah table and Sukkot meals.

• Servings 6 servings
• Prep 20 min
• Cook 1 hr 30 min
• Total 1 hr 50 min

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Ingredients

• 4 small white or red onions (chopped)
• 3 carrots (whole, colorful varieties work too)
• 2 sweet potatoes (cut into large cubes)
• 2 red potatoes (roughly chopped)
• 1 head garlic (halved)
• 2 cups (480ml) fresh-squeezed pomegranate juice
• 1 cup (240ml) vegetable stock or water
• 3 tbsp (45ml) olive oil
• 2 tbsp (30ml) silan (date syrup)
• 1 tbsp (15ml) pomegranate molasses
• 1 tbsp smoked paprika
• 5-6 sprigs thyme
• pinch salt and black pepper
• pomegranate seeds (for serving)
• small bunch chopped parsley (for serving)

Instructions

1. Preheat the oven to 350°F (180°C).

2. In a wide oven-safe pot, heat the olive oil and cook the onion until golden, about 5 minutes.

3. Add the carrots, sweet potato, potatoes and garlic halves, and sear for a few minutes until the vegetables pick up some color.

4. In a separate bowl, whisk together the pomegranate juice, vegetable stock, silan, pomegranate molasses, smoked paprika, salt and pepper, then pour the mixture into the pot. Add the thyme sprigs and bring to a boil.

5. Cover the pot and transfer to the oven for about 1 hour. Remove the lid and bake for another 30 minutes, until the vegetables are tender and the sauce has reduced to a thick, glossy consistency.

6. Arrange the vegetables and sauce in a festive serving bowl and serve with fresh pomegranate seeds, chopped parsley and a drizzle of olive oil.

Frequently Asked Questions

Is this dish pareve?
Yes, the whole dish is pareve: vegetables, olive oil, pomegranate juice and silan, with no dairy or meat products.

Can I make the pot ahead of time?
Yes, you can cook it a day ahead and reheat it in a 325°F (160°C) oven for about 20 minutes before serving.

Can I swap the sweet potato for another vegetable?
Yes, pumpkin or zucchini cut into large cubes work well with the same cooking method.

How long will leftovers keep in the fridge?
Up to three days in a sealed container in the refrigerator.