Roasted Asparagus, Yellow Squash, Carrots and Red Onion

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READY IN: 35mins
SERVES: 4-6
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Preheat oven to 400.
  • Toss veggies with the olive oil, cayenne, cumin and coriander on a large baking sheet. Add salt and pepper to taste.
  • Roast veggies for 20 minutes or until crisp-tender.
  • Meanwhile, in a small bowl, mix pomegranate molasses (or balsamic), orange juice, lemon juice, lemon zest and herbs.
  • Toss with roasted veggies and serve.
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