Pomegranate-balsamic glazed vegetables |
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Prep Time: 20 Minutes Cook Time: 65 Minutes |
Ready In: 85 Minutes Servings: 10 |
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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 |
Directions:
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.
2. 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.
3. Roast for 45 minutes, flipping the vegetables and switching the pans, top to bottom and front to back, about halfway through cooking.
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