Pomegranate Glazed Carrots and Leeks for Rosh Hashanah

Pomegranates are a sure sign that Rosh Hashanah is here!  This is such a beautiful season, a time of renewal with a fresh year ahead. We eat pomegranates during Rosh Hashanah with the wish that our good deeds in the coming year will be as abundant as the seeds of a pomegranate. And they taste so good, too!

Our new year will begin with a meal of round challahs filled with chocolate and figs, brisket, maple sweet potatoes, jujubes (a new fruit we just discovered at the farmer’s market), apple honey cake and this side dish of Pomegranate Glazed Carrots and Leeks.

Sweet carrots and caramelized leeks are glazed with a mix of pomegranate molasses and honey. Pomegranate molasses is wonderfully tart, and I added a drizzle of honey to balance it out. I couldn’t resist tossing in some sliced dates, and a sprinkling of crimson pomegranate seeds added a pop of color. Filled with fall flavors, it is a delightful dish.

I look forward to gathering around the table with family and friends and dipping apples in honey. These are special days to savor; crisp, sunny days with leaves blushing the color of pomegranates – for that, and for so much more, I am grateful.

L’shana tova – a sweet and happy new year to you!

Pomegranate Glazed Carrots and Leeks
Serves 6-8

2 1/2 pounds carrots, ends trimmed and sliced in 1 inch diagonal slices
1 1/2 pounds trimmed leeks, sliced in 1 inch diagonal slices
3 tablespoons olive oil
2 teaspoons kosher salt
3 tablespoons pomegranate molasses
2 tablespoons honey
12 dates, pitted and sliced in slivers lengthwise
1/4 cup pomegranate seeds
1/4 cup Italian parsley, roughly chopped

Bring a large pot of water to a boil and add the carrot slices. Cook the carrots until they are soft, about 6-8 minutes. Drain and return them to the pot.

While the carrots are cooking, heat the olive oil in a large sauté pan over medium high heat. Add the leeks and salt and stir. Let the leeks cook until the bottom layer begins to brown, then stir and let them brown again. Sauté the leeks until they are golden brown and soft, about 10-15 minutes.

In a small bowl, whisk together the pomegranate molasses and honey. Pour this over the warm carrots and stir to coat. Add the leeks and dates and gently mix.

Spoon the carrots into a serving dish and scatter the pomegranate seeds and parsley over the top. Serve warm or at room temperature.

Brussels Sprouts with Pomegranate Seeds

We’re in the midst of Thanksgiving preparations, possibly the biggest cooking week of the year. Grocery stores are crowded with shoppers preparing for their feasts and food magazines are showcasing a dazzling array of new recipes. So many tempting creations I’d love to make – whew, it can be a little overwhelming!

Time for something simple, a dish with just a few ingredients that takes little effort and delivers big taste. Brussels sprouts can be counted on here. I am always intrigued by the tall stalks of fresh Brussels sprouts standing proudly at the farmer’s markets and can’t resist bringing some home.

There are many ways to savor these green orbs. Lightly steamed and tossed with butter and toasted walnuts, Brussels sprouts show off their bright color and pair well with nutty, buttery goodness. Sprouts are also terrific when shaved raw into a fresh slaw with grated fennel and Parmesan.

But the absolute best way to enjoy these cute little veggies is by roasting them. Roasting brings out sweetness in many fruits and vegetables, and Brussels sprouts are no exception. Add a touch of maple syrup and you have my kind of candy. I usually have to double the amount I roast due to so many nibblers attacking the baking pan as the sprouts cool. Maple syrup and a dash of balsamic vinegar form an irresistible glaze – who wouldn’t sneak a few?

For a pop of flavor and color, toss in some pomegranate seeds (I’ve been crazy for these lately, topping my oatmeal and yogurt with them, too.) The crunchy, juicy seeds combine beautifully, yet simply, with the crispy, sweet, sprouts. And fortunately Brussels sprouts will be in season for a while, so there’s plenty of time to enjoy them.

Brussels Sprouts with Pomegranate Seeds
Serves 4

7 cups Brussels sprouts, sliced in half and any discolored leaves removed
Olive oil to toss
2 tablespoons maple syrup
1 teaspoon balsamic vinegar
1/2 teaspoon kosher salt
3/4 cup pomegranate seeds, about half a large pomegranate

Preheat the oven to 375 degrees. In a mixing bowl, toss the Brussels sprouts with a few drizzles of olive oil. Spread the sprouts in a single layer on a rimmed baking sheet, cut sides down. Roast for 20 minutes, or until the sprouts are tender and deep golden brown on their cut sides and showing some crispy edges.

In a small bowl, whisk the maple syrup, vinegar and salt together. Remove the baking pan from the oven. Drizzle the syrup mixture over and use a spatula to lift the sprouts and gently toss to coat. Spread evenly again.

Return the baking pan to the oven and roast for another 5 minutes. Combine the Brussels sprouts with the pomegranate seeds in a serving bowl and enjoy.