Ingredients

  • 3 large parsnips, peeled and cut into ¾-inch pieces
  • 1-pound bag of baby carrots
  • 1 small celery root or ½ large, peeled and cut into ¾-inch pieces
  • 3 large golden beets, peeled and cut into ¾-inch pieces
  • 2 small onions, peeled and quartered
  • 4 cloves garlic, minced
  • 2 tbsp. fresh rosemary, finely chopped
  • 2 tbsp. fresh parsley, finely chopped
  • 1½ tsp. Gustare Fleur de Sel, or more to taste
  • ½ tsp. freshly ground black pepper, or more to taste
  • ¼ cup Gustare Rosemary Extra Virgin Olive Oil
  • ¼ cup Gustare Pomegranate Balsamic Vinegar
  • Fresh pomegranate seeds, as desired

Directions

1

Preheat oven to 425 degrees.

2

In a large bowl, toss all ingredients except pomegranate seeds until evenly coated. Spread in a single layer onto 1 or 2 sheet pans.

3

Cover with foil and roast for 40-45 minutes stirring once approximately halfway through.

4

Uncover, stir gently and roast an additional 10 minutes, until vegetables are tender and slightly caramelized.

5

Sprinkle generously with fresh, crisp pomegranate seeds just prior to serving. Enjoy!

Recipe Tags

#Vegetables

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