Roasted Asparagus, Yellow Squash, Carrots and Red Onion
- 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
- 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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RECIPE SUBMITTED BY
I am a SAHM who loves to cook for my small family! I have a 14 month old daughter, a wonderful husband, a seven year-old Keeshond and a cat named Rex Manly.
I really just love this website! I visit it practically every weekday for ideas and recipes and try to always post a review of everything I make from Zaar. The only time I don't is when I have a negative reaction to a recipe that was due to my mistake or if I have substituted so many ingredients that it wouldn't be a fair review. Thanks to all of you wonderful cooks who have made me a better cook myself!