For Better Roasted Vegetables, Use This Persian Pantry Staple (Works Every Time)

It creates a tangy, glossy glaze that makes roasted vegetables even more delicious.

When I lived with my mom in Washington, D.C., my aunt visited from London during the holidays. 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. My recipe calls for white wine, but since my aunt eschews alcohol, I had to rethink the ingredients. I didn’t want to lose the dish’s deep, intense flavor (the combination of the wine’s acidity and the sweetness of the balsamic is divine!), 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. Then, I slid the tray out, drizzled a few tablespoons of pomegranate molasses over the onions, gave them a quick toss, and returned them to the oven for five more minutes. The result? A luscious glaze that was every bit as sweet and tangy as the original—if not better. My aunt loved it, and so did I. Using pomegranate molasses was also a subtle nod to my Persian background, where this garnet-hued syrup is a staple in many beloved dishes.

How To Add Pomegranate Molasses to Roasted Vegetables

Pomegranate molasses is a tangy, syrupy reduction of pomegranate juice often used in Persian and Middle Eastern cuisines. It is sweet, sour, and has a deep caramel flavor, making it a lovely addition to a variety of everyday dishes. I find that pomegranate molasses’s natural tanginess perfectly complements the caramelized sweetness of roasted vegetables like butternut squash, Brussels sprouts, carrots, and sweet potatoes. I love how it requires no extra prep work—just a quick drizzle can transform a simple roasted vegetable dish into something more delicious!

To use pomegranate molasses with roasted vegetables, roast your vegetables as usual (I usually go with 425°F). When the vegetables are nearly done—about five minutes from finishing—remove them from the oven.

Drizzle two tablespoons of pomegranate molasses per pound of vegetables over the top, give them a quick toss to coat, and return them to the oven for five minutes. The molasses will caramelize just enough to create a tangy, glossy glaze that enhances the vegetables’ natural sweetness without burning or becoming bitter.

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.

Tips for Buying and Using Pomegranate Molasses

I recommend keeping a bottle of high-quality pomegranate molasses in your pantry. Brands like Cortas or Sadaf are excellent options, but look for products made from 100 percent pomegranate juice (some have added sugar, which is fine) with no additives. I usually buy a bottle from the Persian grocery store in the suburbs near my mom’s house; they carry Armenian, Lebanese, Persian, and Turkish pomegranate molasses brands.

To me, what makes pomegranate molasses super special is its versatility. You can use it in so many ways: drizzled over roasted vegetables, meats, and grain bowls, whisked into salad dressings, and added in a swirl on top of a yogurt dip. Given the sweet and sour profile of pomegranate molasses, it even adds depth to cocktails.

My Roasted Vegetable Upgrade

• The Upgrade: Pomegranate molasses
• How Much You Need: 2 tablespoons per pound of vegetables
• How To Add It: Drizzle it over partially-roasted vegetables, then toss to coat and return to the oven to finish cooking for 5 minutes.
• Why I Love It: It creates a tangy, glossy glaze that complements the natural sweetness of the vegetables.