Pomegranate Balsamic Roasted Vegetables

Pomegranate Balsamic Roasted Vegetables

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  • Prep Time


  • Total Time


  • Servings



  • 1

    large red onion, cut into chunks

  • 3

    carrots, cut into 1-inch lengths (or half moons if the carrot is very thick)

  • 2

    parsnips, peeled and cut into 1-inch lengths

  • 10

    ounces brussels sprouts, trimmed and halved

  • 4

    cloves garlic, peeled

  • 2

    tablespoons extra virgin olive oil

  • 3

    tablespoons pomegranate balsamic vinegar (or substitute fig or regular balsamic)

  • Salt and pepper to taste


Preheat oven to 400. In a large bowl, toss the vegetables with the oil and vinegar. Spread on two rimmed baking sheets. Sprinkle with salt and pepper. Roast for 30-40 minutes, until nicely browned and tender to your liking.


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