POM Arils Curry Roasted Vegetables With Yogurt Sauce

Roasted vegetables:

• 1½ lbs. (4–5) yellow or Yukon Gold potatoes, peeled and cut into quarters
• 1 lb. (about 4) parsnips, peeled and cut into 3" sticks
• 3 teaspoons garam masala
• ½ teaspoon fine sea salt
• ¼ teaspoon fresh ground pepper
• 2 tablespoons olive oil

Garnish:

• POM Wonderful Pomegranate Arils
• ‍¼ cup cilantro, chopped

POM yogurt sauce:

• 4 tablespoons POM Wonderful 100% Pomegranate Juice
• ‍2 teaspoons curry powder
• 1 cup plain nonfat yogurt

1. In a mixing bowl, stir potatoes and parsnips with garam masala, salt, pepper, and olive oil, thoroughly coating the vegetables.
2. 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.
3. In a small bowl or measuring cup, stir curry powder and POM Wonderful 100% Pomegranate Juice into the yogurt.
4. 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 Wonderful Pomegranate Arils.