Rosemary Roasted Root Veggies with Peanuts and Pomegranates
Ingredients
1 small Yellow Onion, lightly chopped
1 lb. Brussels Sprouts, cut into halves
2-3 Parsnips, lightly chopped
4 Garlic cloves, whole
2 Tbsp. Olive Oil
1 tsp. Black Pepper
1 tsp salt
4-5 Rosemary Sprigs, chopped
1/2 Cup Pomegranate Seeds
1/2 Cup peanuts, chopped
Directions
Directions
Heat oven to 410. Place mixed veggies and garlic on a foil-lined baking sheet. Drizzle with olive oil, toss to coat. Season with pepper, salt and rosemary, toss to coat. Place in oven for 10-15 minutes. Rotate veggies with large spoon. Roast in oven for another 10-15 minutes. Add peanuts and pomegranate seeds, and mix well. Roast for an additional 5-10 minutes, until veggies are browning.
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