Roasted Vegetables With A Blackberry Pomegranate Glaze

  • Prep Time:
    25 minutes

  • Cook Time:
    35 minutes

  • Yield:
    8 servings


  • 3 tablespoons pure olive oil
  • 1/4 teaspoon salt
  • 1/8 teaspoon cracked black pepper
  • 1 1/2 pounds medium carrots, peeled and bias-sliced*, 1-inch thick (about 2 cups)
  • 1 1/2 pounds medium parsnips, peeled and bias-sliced, 1-inch thick (about 2 cups)
  • 1 1/2 pounds medium beets, peeled and quartered (about 2 cups)
  • 1/3 cup Santa Cruz Organic® Blackberry Pomegranate Fruit Spread
  • 1 tablespoon fresh minced sage
  • 2 tablespoons snipped cilantro


  1. HEAT oven to 450°F. Line 2 (10 x 15 x 1-inch) baking pans with foil.
  2. COMBINE oil, salt and pepper in large bowl. Coat carrots, parsnips and beets with oil mixture. Spread vegetables on prepared baking sheets. Bake covered tightly with foil for 35 minutes. Remove foil. Stir vegetables. Bake uncovered 15 minutes or until vegetables are crisp outside and fully cooked inside.
  3. PLACE fruit spread in large microwave-safe bowl. Microwave on HIGH 30 seconds. Stir in sage and cilantro. Place roasted vegetables in serving bowl. Gently stir to coat vegetables with fruit spread mixture.
  4. *BIAS SLICED: cut off stem and root end of vegetable, then slice crosswise at sharp angle.

Nutritional Information

Serving Size: 1/8 of recipe
Calories Per Serving: 190
Total Fat Grams: 6g
Calories From Fat Grams: 50
Saturated Fat Grams: 1g
Saturated Fat Grams Percent Daily Value: 5%
Sodium: 190mg
Sodium Percent Daily Value: 8%
Carbohydrates: 35g
Carbohydrates Percent Daily Value: 12%
Dietary Fiber: 8g
Dietary Fiber Percent Daily Value: 32%
Sugars: 19g
Protein: 3g
Vitamin A Percent Daily Value: 270%
Calcium Percent Daily Value: 6%
Vitamin C Percent Daily Value: 30%
Iron Percent Daily Value: 8%

*Percent Daily Values are based on a 2,000 calorie diet.

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