It creates a tangy, glossy glaze that makes roasted vegetables even more delicious.
I cheekily offered to make her a typical British Sunday roast but with my twists.
I knew my roasted balsamic-glazed pearl onions would be the perfect side for the beef roast.
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), so I reached for a beloved pantry item:pomegranate molasses.
I tossed the onions in vegetable oil and roasted them until they began to turn bronze along the edges.
A luscious glaze that was every bit as sweet and tangy as the originalif not better.
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My aunt loved it, and so did I.
When the vegetables are nearly doneabout five minutes from finishingremove them from the oven.
Timing is key with pomegranate molasses.
Adding it too early in the roasting process can cause it to burn because of its high sugar content.
To me, what makes pomegranate molasses super special is its versatility.
Given the sweet and sour profile of pomegranate molasses, it even adds depth to cocktails.
