Pomegranate Balsamic Roasted Vegetables

By KDudek88

Ingredients

• 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

Preparation

Step 1

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.