POM Arils Curry Roasted Vegetables with Yogurt Sauce
In a mixing bowl, stir potatoes and parsnips with garam masala, salt, pepper, and olive oil, thoroughly coating the vegetables.
Heat oven to 425°F. Arrange vegetables in a single layer on rimmed baking sheets lined with aluminum foil and cooking spray. Roast for 20 minutes, rotating pan and stirring vegetables after 10 minutes.
In a small bowl or measuring cup, stir curry powder and POM Wonderful 100% Pomegranate Juice into the yogurt.
When vegetables are cooked, arrange on a platter and drizzle with POM yogurt sauce or serve sauce on the side. Garnish with cilantro and POM Pomegranate Arils.
1½ lbs. (4–5) yellow or Yukon Gold potatoes, peeled and cut into quarters
1 lb. (about 4) parsnips, peeled and cut into 3-inch sticks
3 teaspoons garam masala
½ teaspoon fine sea salt
¼ teaspoon fresh ground pepper
2 tablespoons olive oil
POM Pomegranate Arils
¼ cup cilantro, chopped
POM Yogurt Sauce:
4 tablespoons POM Wonderful 100% Pomegranate Juice