Pomegranate-balsamic glazed vegetables

By devogirl

Ingredients

• 1 pound(s) bag frozen baby onions thawed and drained
• 1/2 pound(s) parsnips peeled and cut in 1 inch pieces
• 2 pound(s) butternut squash peeled and cut in 1 inch pieces
• 1 pound(s) celery root peeled and cut in 1 inch pieces
• 1/2 pound(s) baby carrots
• 1/3 cup(s) olive oil
• 2 tablespoon(s) balsamic vinegar
• 1/4 cup(s) pomegranate juice
• 1 teaspoon(s) dried thyme
• 2 teaspoon(s) salt

Preparation

Step 1

Position oven racks in the upper and lower thirds of the oven. Preheat oven to 425. Coat two shallow baking sheets with cooking spray.

Combine the vegetables in a large bowl. Toss with the olive oil, vinegar, juice, thyme and salt. Spread in a single layer on the prepared sheets.

Roast for 45 minutes, flipping the vegetables and switching the pans, top to bottom and front to back, about halfway through cooking.