Menu Enter a recipe name, ingredient, keyword...

Pomegranate Balsamic Roasted Vegetables

By

Google Ads
Rate this recipe 0/5 (0 Votes)

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

Details

Adapted from whatwouldcathyeat.com

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.

You'll also love

Review this recipe

Filet Mignon with Pomegranate-Wine Sauce Pomegranate Butter Cream Frosting