Facebook Pixel
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 [email protected]

You may also like

Our New Spring Menu is Here

February 21st

Hello Sunshine State!

November 5th
eat + drink + meet

Say Hello to Our New Pizza Sticks!

August 18th

Season of Thanks

December 7th

Hello, New Fall Menu

October 6th

TV Dinners

July 30th

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

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

DIY Dog S'more Costume

October 18th

The Art of Farming

October 15th
eat + meet

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
Free Delivery