This light and versatile glaze will bring a pop of deliciousness to roasted vegetables and fish.
It’s winter right now and though the temperatures have been dropping in Maryland I’ve actually been craving summer dishes like grilled fish and light side dishes.
I typically try to eat “in season” so I combined the pomegranate and the veggies that I received in my Hungry Harvest box to make a summer style dish in the heart of winter. With the sweetness of the pomegranate paired with the dense texture of the wild swordfish, that I picked up at Costco this dinner was a huge hit!
For the veggies, I roasted butternut squash and brussel sprouts. I cut the squash into cubes and the brussel sprouts I cut into quarters and roasted for 40 minutes in a baking pan with a drizzle of light avocado oil and salt and pepper for 30 minutes at 450F.
The pomegranate and honey glaze doesn’t overpower the organic tastes provided by the food and instead enhances the senses bringing sweetness to your dish with just a hint of summer.
- 1/3 cup pomegranate juice
- 1/4 cup of honey
- 1 TB balsamic vinegar
- 1 pomegranate worth of seeds
Join the pomegranate juice, honey, and balsamic vinegar in a mixing bowl and whisk until honey is smooth. Add the pomegranate seeds and then scoop over vegetables or fish.
**Hungry Harvest is a vegetable and fruit delivery service. Get $10 off your first box!
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