Name: Roasted kumara with cinnamon, thyme and pomegranate drizzle
Cook time: 60 min
Total time: 60 min
Yield: 6
Ingredients: 4 kumara, cut in half lengthways (use a mix of varieties); 2 tablespoon olive oil; 1/2 teaspoon cinnamon; 2 teaspoon thyme leaves; 1 tablespoon pomegranate molasses (see recipe tips); sea salt

Roasted kumara with cinnamon, thyme and pomegranate drizzle

This delicious roasted kumara recipe, flavoured with cinnamon, thyme and pomegranate drizzle, combines to create an exceptional side dish that's perfect for the whole family to enjoy

Roasted kumara with cinnamon and pomegranate drizzle

Serves 6

Cook

Ingredients

4 kumara, cut in half lengthways (use a mix of varieties)

2 tablespoon olive oil

1/2 teaspoon cinnamon

2 teaspoon thyme leaves

1 tablespoon pomegranate molasses (see recipe tips)

sea salt

Method

1.Preheat oven to 200°C.

2.Using a small sharp knife, score the cut side of the kumara in a criss-cross pattern, taking care not to cut all the way through.

3.Arrange the kumara (cut side facing up) in a roasting dish, drizzle with olive oil and then sprinkle with cinnamon, salt and thyme leaves.

4.Bake for 45 minutes, turning from time to time during cooking.

5.Brush the cut side of the kumara with the pomegranate molasses for the last 5 minutes of cooking.

Pomegranate molasses has a sweet-sour flavour. You can buy it ready-made but it’s easy to make your own. Simply boil 1 cup unsweetened pomegranate juice with 1 tablespoon sugar and 1 teaspoon lemon juice until reduced by half. Allow to cool to a thick, glossy syrup. This syrup can be refrigerated in a sterile glass bottle for up to 6 months. – Per serve: Energy: 148kcal, 623kj Protein: 3.1g Fat: 4.8g Saturated fat: 0.7g Cholesterol: 2mg Carbohydrate: 20.9g Fibre: 4.8g Sodium: 39mg

Note

Women's Weekly Food

Ingredients

Method

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