Sumac and Pomegranate Glazed Roasted Vegetables with Spiced Yogurt Sauce

Ingredients

• 2 cups butternut squash, peeled, seeded, and cubed
• 1 cup carrots, cut into sticks
• 1 cup brussels sprouts, halved
• 2 tablespoons olive oil
• 1 teaspoon sumac
• 1 teaspoon ground cumin
• 1 teaspoon ground coriander
• 1 cup pomegranate molasses
• 1 tablespoon honey
• 1 cup pomegranate seeds
• 1 cup chopped fresh parsley

• 1 cup Greek yogurt
• 1 tablespoon lemon juice
• 1 teaspoon ground cumin
• 1 teaspoon paprika
• 1 clove garlic, minced
• 1 teaspoon salt

1. 01
   Preheat the oven to 400°F (200°C).
2. 02
   In a large bowl, toss the butternut squash, carrots, and brussels sprouts with olive oil, sumac, ground cumin, and ground coriander.
3. 03
   Spread the vegetables in a single layer on a baking sheet lined with parchment paper.
4. 04
   Roast in the preheated oven for 25-30 minutes, until the vegetables are tender and slightly caramelized.
5. 05
   While the vegetables are roasting, combine the pomegranate molasses and honey in a small saucepan and heat gently, stirring until well combined.
6. 06
   Drizzle the pomegranate glaze over the roasted vegetables and return to the oven for an additional 5-10 minutes.
7. 07
   To make the spiced yogurt sauce, mix the Greek yogurt, lemon juice, ground cumin, paprika, minced garlic, and salt in a bowl until smooth.
8. 08
   Transfer the roasted vegetables to a serving platter, sprinkle with pomegranate seeds and chopped parsley.
9. 09
   Serve the vegetables warm with the spiced yogurt sauce on the side.