Pomegranate-balsamic glazed vegetables


Yield: 10 servings
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  • 1 pound(s) bag frozen baby onions thawed and drained
  • 1/2 pound(s) parsnips peeled and cut in 1 inch pieces
  • 2 pound(s) butternut squash peeled and cut in 1 inch pieces
  • 1 pound(s) celery root peeled and cut in 1 inch pieces
  • 1/2 pound(s) baby carrots
  • 1/3 cup(s) olive oil
  • 2 tablespoon(s) balsamic vinegar
  • 1/4 cup(s) pomegranate juice
  • 1 teaspoon(s) dried thyme
  • 2 teaspoon(s) salt


  1. Position oven racks in the upper and lower thirds of the oven. Preheat oven to 425. Coat two shallow baking sheets with cooking spray.

  2. Combine the vegetables in a large bowl. Toss with the olive oil, vinegar, juice, thyme and salt. Spread in a single layer on the prepared sheets.

  3. Roast for 45 minutes, flipping the vegetables and switching the pans, top to bottom and front to back, about halfway through cooking.
April 2011

This recipe is a personal recipe added by aeamato79 and has not been tested or endorsed by MyRecipes.

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