Roasted Asparagus, Yellow Squash, Carrots and Red Onion |
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Prep Time: 15 Minutes Cook Time: 20 Minutes |
Ready In: 35 Minutes Servings: 6 |
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This was adapted from Jugalbandi's blog and is not only delicious but beautiful! My 3 y/o wasn't quite won over (yet) but my 15 month old thought it was the bee's knees. You can easily sub different veggies, just chop 6-7 cups of veg total. Great, healthy veg side. Ingredients:
1/2 lb asparagus, cut into 1-inch pieces |
1/4 red onion, quartered |
2 yellow squash, sliced in coins |
1 cup baby carrots, sliced lengthwise |
2 tablespoons olive oil |
1/2 teaspoon cayenne powder |
1/2 teaspoon cumin powder |
1/2 teaspoon coriander powder |
salt and pepper |
2 tablespoons pomegranate molasses (or balsamic vinegar) |
2 tablespoons orange juice |
1 tablespoon lemon juice |
1 teaspoon lemon zest |
handful fresh herb, chopped |
salt and pepper |
Directions:
1. Preheat oven to 400.
2. Toss veggies with the olive oil, cayenne, cumin and coriander on a large baking sheet. Add salt and pepper to taste.
3. Roast veggies for 20 minutes or until crisp-tender.
4. Meanwhile, in a small bowl, mix pomegranate molasses (or balsamic), orange juice, lemon juice, lemon zest and herbs.
5. Toss with roasted veggies and serve.
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