Roasted Asparagus, Yellow Squash, Carrots and Red Onion

Be the first to review
READY IN: 35mins
Recipe by lolablitz

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 Nutrition

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.

Join the Conversation

  • all
  • reviews
  • tweaks
  • q & a