Pomegranate Balsamic Roasted Vegetables
By KDudek88
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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.
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