Pomegranate Glazed Carrots & Kumara

In Auckland we have an amazing  cafe in Grey Lynn called Ripe and they have been a cafe institution for a number of years, not only do they own 2 cafes they have produced 3 fabulous cook books  Red, ( Ripe recipes ) Green  (A fresh batch )and Blue ( Third helping )  this recipe is from the latest  one, A third helping

Ingredients

• 2 tsp sumac
• 2 tsp cumin seeds
• 1/2 tsp salt
• 1 tbsp pomegranate molasses (extra for garnish)
• 2 tbsp maple syrup
• 3 tbsp olive oil
• 6 carrots
• 3 orange kumara
• 2 red onions
• 3 tbsp pomegranate seeds

Method

1. Preheat oven to 180ºC. Line two large baking trays with baking paper.
2. Prepare the vege’s by slicing the carrots in half lengthways (skin on) and cut them into large wedges. Cut the kumara into large wedges with the skin on and peel the red onions and cut into large wedges.
3. In a large mixing bowl combine the spices, salt, pomegranate molasses, maple syrup and olive oil. Add the vegetables and turn to coat in the glaze.
4. Place the vegetables onto the prepared trays. Roast for 30-35 minutes or until nicely roasted and cooked through.
5. To serve, place the roast vegetables on a serving platter, drizzle over a little pomegranate molasses and sprinkle with pomegranate seeds.