# 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.
