Roasted Asparagus, Yellow Squash, Carrots And Red Onion

Total Time: 35 mins Preparation Time: 15 mins Cook Time: 20 mins

Ingredients

• Servings: 4
• 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

Recipe

• 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.