Recipe courtesy of Food Network Kitchen

Roasted Parsnip, Carrot and Ginger Salad with Pomegranate

Save Recipe
  • Total: 50 min
  • Prep: 15 min
  • Cook: 35 min
Share This Recipe



  1. Preheat oven to 350 degrees F.
  2. Mix all ingredients except the cilantro leaves and pomegranate seeds and place in a roasting dish in the oven. Stir after 15 minutes and cook for another 20 minutes. Do watch them because they can burn easily and may need an occasional stirring.
  3. Once cooked, remove the dish from the oven and when the vegetables are cooled, mix in the cilantro leaves.
  4. Extract the seeds from the pomegranate and sprinkle over the salad.
Katie Lee Biegel

Chopped Salad

14m Easy 98%
Amanda Cohen

Carrot Risotto

21m Intermediate 100%
Lasheeda Perry

Carrot Cake Scones

18m Easy 100%

32m Easy 100%
9m Easy 100%

Stream discovery+

Your favorite shows, personalities, and exclusive originals. All in one place.

Subscribe Now