RECIPE: Roasted Winter Veggies

RECIPE: Roasted Winter Veggies

Winter is in full swing and I hope all of you are enjoying the seasonal produce just as much as we are! Cozy winter meals are best when shared around the table- and this seasonal side dish is always a huge hit in our house. This recipe is a quick and easy way to celebrate what's in season and did I mention the sweet pomegranate glaze?  Step aside green juice, pomegranate juice is a delicious alternative that you can incorporate into your diet - packed with antioxidants, it’s the perfect way to enhance family meals at home. And don’t forget to set your timer, this recipe is so easy you might forget you’re cooking!  


Pomegranate Molasses: 


You will need:

1 cup pomegranate juice

1/4 cup red wine vinegar



1. Place ingredients in a sauce pan and cook slowly until the mixture is reduced by 3/4 and thickened 

2. Let the molasses cool down to room temperature

3. Once the molasses is room temperature, it’s ready to serve! If there’s extra, you can store it in the fridge for 3-4 days 


Roasted Winter Veggies: 


You will need:

1 lb sweet potatoes, cut into 1” cubes

1 lb red onions, cut into 1” pieces

1 lb brussels sprouts, cut in half

1 lb Heirloom carrots, cut on diagonal into 1” x 1/2”

1/4 cup olive oil

1 T. salt 

1/4 tsp. ground black pepper

1/2 tsp cumin, ground



1. Toss all ingredients into a mixing bowl and mix until all the vegetables are evenly coated 

2. Arrange a single layer of vegetables on sheet pans

3. Roast in 450 degree oven for 10 minutes, set timer 

4. After time is up, stir and cook for another 10 minutes until vegetables are charred and tender 

5. Remove from oven and place on your favorite serving platter 

6. Garnish with burrata cheese, pomegranate seeds, pomegranate molasses, and freshly chopped thyme 



Share your creations by tagging us on IG @lazydogresturants and using the #myldtable hashtag. 

P.S. Our Winter Roasted Veggies are available for a limited time on the seasonal Lazy Dog menu. 




Words by: Archel Arindaeng
Recipe by: Gabe Caliendo
Photos by: Rebecca Simms

Questions, comments? Email >>> Archel at aarindaeng@lazydogrestaurants.com

You may also like

Season of Thanks
December 7th
Houses for the Holidays
November 11th
Hello, New Fall Menu
October 6th
TV Dinners
July 29th
LD Pantry Meal Kits
April 1st
eat + make
A Walk in the Woods
March 4th
meet + eat
Symphony in Syrup
February 12th
meet + eat
Recipe: Pineapple-Coconut Infusion
February 3rd
Recipe: Rum, Rum Rudolph
December 12th
Geechie Boy Mill Recipe
October 4th
meet + eat
Holiday Events
October 3rd
eat + make + drink
End of Summer Road Trip
September 18th
meet + eat
Our New Fall Menu is Here
August 27th
RECIPE: Coconut Shrimp Ceviche
June 28th
make + eat
New Happy Hour Menu
June 10th
Honey, I shrunk the garden
May 10th
eat + meet
Hello, New Spring Menu
April 25th
RECIPE: Meyer Lemon Margarita
February 22nd
bring dip + other unsolicited advice
November 15th
eat + make
DIY: Pumpkin Pie Cheesecake Popsicles
November 6th
eat + make
The Art of Farming
October 15th
eat + meet
DIY Dog S'more Costume
October 4th
Our Seasonal Menu Is Here!
September 25th
DIY: Peaches & Moonshine
September 13th
DIY: Street Corn Wheels
September 7th
eat + make
Fall Menu Sneak Peek: Part 2
September 4th
Brunch: Behind-the-Scenes
August 31st
eat + meet
Fall Menu Sneak Peek: Part 1
August 28th
DIY: Watermelon Margarita
August 17th
Artichokes: A Family Affair
August 15th
eat + meet
Mother Nature: The Ultimate Machine
May 16th
The Mighty Wyoming Bison
September 22nd
Lazy Dog Sculpture Artist - Terry Jones
October 20th

Choose your Location

Book a Table