“This dish is the essence of the changing seasons,” says the chef at the New Tree Ranch retreat in Healdsburg, Calif. “The earthy potatoes and celery root balance the sweetness of the parsnips, while the pomegranate wakes up your palate.”

1 garlic head

2 Tbsp. plus 1 1/2 tsp. olive oil, divided

2 cups chopped peeled celery root (from one 1-lb. celery root)

2 cups chopped peeled parsnips (from 2 parsnips)

2 cups chopped peeled purple sweet potatoes (from 2 potatoes)

3/4 tsp. kosher salt, divided

1/2 tsp. black pepper, divided

2 tsp. chopped fresh rosemary leaves

2 tsp. chopped fresh thyme leaves

2 tsp. grated lemon zest plus 1 Tbsp. fresh juice

1/4 cup pomegranate arils

1/3 cup toasted pecan halves

2 Tbsp. pomegranate molasses

10 fresh flat-leaf parsley leaves

1. Preheat oven to 400°. Slice off top of garlic head to expose cloves. Drizzle exposed cloves with 1 1/2 teaspoons oil, and wrap in aluminum foil.

2. Toss together celery root, parsnip, potatoes, 1/2 teaspoon salt, 1/4 pepper and remaining 2 tablespoons oil in a large bowl. Spread vegetables in an even layer on a large rimmed baking sheet lined with parchment paper; add wrapped garlic to baking sheet. Bake until vegetables are soft and browned and garlic is soft and beginning to caramelize, 40 to 45 minutes.

3. Remove vegetables and garlic from oven. Unwrap garlic, and let everything cool at room temperature 15 minutes.

4. Squeeze soft garlic cloves from their skins, and add to vegetables. Stir in rosemary, thyme, lemon zest, lemon juice and remaining 1/4 teaspoon salt and 1/4 teaspoon pepper; toss to coat.

5. Transfer mixture to a serving dish, and top with pomegranate arils and pecans. Drizzle with pomegranate molasses, and sprinkle with parsley.

Serves: 6

Active time: 15 minutes

Total time: 1 hour, 10 minutes