Rosemary Roasted Root Veggies with Peanuts and Pomegranates

a mixture of roasted vegetables, nuts and pomegranate seeds.

45 minutes




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



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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