Pomegranate Roasted Asparagus is a unique and flavorful side dish, using pomegranate molasses and shallots to elevate this often plain vegetable. The combination is surprisingly tasty!Jump to Recipe
How excited do you get to eat vegetables? I thought so. 😁
I grew up in a verrrrrry cold part of the country, and fresh vegetables were not readily available in the winter. We ate canned vegetables: mushy peas, creamed corn, among others, and… the yuckiest asparagus. The spears were either mushy or woody, and you never knew which one you were going to get. Ew.
Then I moved to Arizona…
It was the first time I had ever seen fresh asparagus. I never knew it was such a beautiful bright green! I happily added this vegetable to my growing repertoire.
As a fully grown human with ever-expanding tastes, I was intrigued to see the combination of asparagus with pomegranate on a restaurant menu. I had to see if I could make an AIP/Paleo version, using these flavors.
Have you ever heard of pomegranate molasses? This interesting ingredient is only slightly sweet, and maybe a little tart. It is AIP-friendly, though Dr. Sarah Ballantyne (aka The Paleo Mom) urges caution when using any sweetener. Added sugars, even natural ones, should comprise less than 10% of total calories. She uses this brand of pomegranate molasses.
You can actually make your own! My friend Erin at Real Food and Love figured out how. Here is here recipe.
As I’m writing this, many of us are thinking about getting back on track with our health, myself included. There might have been a few too many AIP gingerbread cookies consumed in my house. By me. Yep. Hence my posting a vegetable recipe.
If this resonates with you, too, don’t beat yourself up too much. Just get yourself back on track, and eat some veg! I recommend this recipe next to a lovely piece of glazed salmon and mashed white sweet potatoes.
I’m wishing you much healing and happiness in the new year and always.
Pomegranate Roasted AsparagusCourse: SidesCuisine: AIP, PaleoDifficulty: Easy
Pomegranate Roasted Asparagus is a unique and flavorful side dish, using pomegranate molasses and shallots to elevate this often plain vegetable. The combination is surprisingly tasty!
2 TBSP extra virgin olive oil
2 TBSP pomegranate molasses
1 TBSP lemon juice
1/2 tsp sea salt
1 bunch asparagus
1/2 cup sliced shallots
1/3 cup pomegranate arils (juicy seed thingies)
- Preheat oven to 450 degrees F. In a large bowl, whisk olive oil, molasses, lemon juice and salt.
- Wash asparagus. Trim off bottom third and discard. Toss remaining asparagus spears in the bowl with the sauce you just made. Remove asparagus spears with tongs (retaining the liquid for the next step) and place in a single layer on a parchment- or silicone-lined roasting sheet.
- Toss shallots in remaining liquid. Remove them with tongs, and place them next to the asparagus in a single layer. Bake for 10 minutes.
- To serve, arrange asparagus on a platter. Top with shallots, and sprinkle pomegranate arils over all.
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