A twist on the traditional honey-roasted parsnips and carrots, this recipe uses pomegranate molasses, which has a delicate fruity flavour. For extra flavour, try adding some harissa or dukka spice mix.
All to be sourced organic where possible
3 tbsp pomegranate molasses
Or, if making your own pomegranate molasses:
500ml pomegranate juice
1 tablespoon freshly squeezed lemon juice