ROASTED ASPARAGUS, YELLOW SQUASH, CARROTS AND RED ONION

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Roasted Asparagus, Yellow Squash, Carrots and Red Onion image

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.

Provided by lolablitz

Categories     Vegetable

Time 35m

Yield 4-6 serving(s)

Number Of Ingredients 15

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

Steps:

  • 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.

Nutrition Facts : Calories 109.1, Fat 7.4, SaturatedFat 1.1, Sodium 42, Carbohydrate 10.1, Fiber 3.3, Sugar 5.8, Protein 3

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