Roasted Asparagus, Yellow Squash, Carrots and Red Onion

Submitted 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."

 

• Ready In: 35mins
• Ingredients: 15
• Serves: 4-6

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.