As Summer transitions into Fall, we see the onslaught of summer squash and the emergence of Winter squash with a preview of Winter fruit from the ruby red pomegranate. It's my favorite time of year for cooking vegetables and this vegan, gluten-free bowl is a treasured comfort meal I like to make for myself, but certainly entertainment-worthy. Roasted Harvest Vegetables with Pomegranate Tahini Sauce and Spiced Walnuts looks fancy, tastes fancy, but isn't as difficult to make as it might look.
Use any Fall Farmer's Market vegetables you want, but be sure to cook tougher root vegetables for longer than any softer vegetables such as summer squash. You can even make the Pomegranate Tahini Sauce ahead and refrigerate until ready to use. It will keep 7-10 days refrigerated, and is delicious on many things! Try it as a dipping sauce for tofu skewers! It has a gorgeous slightly pink hue that will evoke curiosity and result in happy groans when tasted.
Celery root is a funky looking bulb, that's actually quite ugly when you find it in the store. It looks sort of like a large turnip with lots of squiggly rooty grooves, that also tend to be full of dirt. But, all that to say that I love celery root! Just trim off the edges and you're left with a creamy-white root ball that can be cubed and roasted (as in this recipe), or boiled then creamed for soup. It has a lighter celery flavor than celery stalks, with a texture more similar to a firm potato.
Pomegranate is a super-food! It is packed with nutrients, rich in antioxidants, may reduce inflammation, may be anti-cancerous, antimicrobial, benefit the heart, can reduce kidney stones, might even improve exercise endurance. Both pomegranate molasses and pomegranate juice is used in the Pomegranate Tahini Sauce for this recipe, and I also like to sprinkle pomegranate perils over the top of my finished meal. When Winter sets in and we lack sunlight and feel nature's pull toward hibernation, why not add this beautiful health-infused Winter fruit into your routine for a little health boost?
The Spiced Walnuts here are a super easy short-cut method for candied and spiced nuts, done in a frying pan stove-top instead of in the oven and the results are almost unbelievable. You'll be making these just to snack on once you see how fast and easy they are!
FODMAPs: If you use a different, low-FODMAP sauce, such as Bean Free Hummus, this recipe is low-FODMAP. Pomegranate molasses and juice can be high in frutose, plus tahini is tolerated only at small portions. Therefore the Pomegranate Tahini Sauce is not necessarily low-FODMAP.
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