Pomegranate Balsamic Roasted Vegetables (Printable)

Vegetables roasted with balsamic and pomegranate, topped with fresh seeds and parsley for vibrant flavor.

# Components:

→ Vegetables

01 - 2 medium carrots, peeled and cut into 1-inch pieces
02 - 1 medium red onion, cut into wedges
03 - 1 medium zucchini, sliced into 1/2-inch rounds
04 - 1 red bell pepper, seeded and cut into 1-inch pieces
05 - 1 small sweet potato, peeled and cut into 1-inch cubes
06 - 1 cup Brussels sprouts, trimmed and halved

→ Marinade

07 - 3 tablespoons extra virgin olive oil
08 - 2 tablespoons balsamic vinegar
09 - 1 tablespoon pomegranate molasses
10 - 1 garlic clove, minced
11 - 1 teaspoon dried thyme
12 - 1/2 teaspoon ground cumin
13 - 1/2 teaspoon sea salt
14 - 1/4 teaspoon black pepper

→ Finishing

15 - 1/2 cup fresh pomegranate seeds
16 - 2 tablespoons chopped fresh parsley

# Directions:

01 - Preheat oven to 425°F (220°C). Line a large baking sheet with parchment paper.
02 - Combine carrots, red onion, zucchini, red bell pepper, sweet potato, and Brussels sprouts in a large mixing bowl.
03 - In a small bowl, whisk together olive oil, balsamic vinegar, pomegranate molasses, minced garlic, thyme, cumin, salt, and black pepper until emulsified.
04 - Pour marinade over the prepared vegetables and toss thoroughly to ensure even coating.
05 - Spread vegetables in a single layer on the lined baking sheet. Roast for 30–35 minutes, stirring halfway until tender and caramelized at the edges.
06 - Transfer the roasted vegetables to a serving platter. Sprinkle with pomegranate seeds and chopped parsley before serving.

# Expert Advice:

01 -
  • Uses easy to find affordable vegetables
  • Completely vegan and gluten free
  • Ready in under an hour with minimal hands on time
  • Adaptable to every season or produce bin clear out
02 -
  • High in plant fiber and nutrients thanks to a variety of vegetables
  • Makes any spread look festive with its jewel toned colors
  • Can be made ahead and served at room temperature with no loss of quality
03 -
  • Cut all vegetables to a similar size to guarantee even roasting and caramelization
  • Toss the vegetables halfway through roasting for maximum golden edges
  • Always wait to add parsley and pomegranate seeds until just before serving for peak freshness

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