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A side dish worthy of the holiday table, but weeknight-easy.
Prep.
Category:
Ingredients
For 12 Serving(s)
spiced-vegetables-with-pomegranate-seeds
- 3/4 lb carrots
- 1 lb parsnips
- 2 1/2 lb cauliflower
- 2 lb butternut squash
- 1 lb Brussels sprouts
- 1/2 c olive oil
- 1 1/2 t smoked paprika
- 1 1/2 t cumin
- 1/2 t coriander
- 1/4 t cayenne
- salt
- pepper
- 1 1/2 c feta
- 1 c pomegranate seeds
Spiced Vegetables with Pomegranate Seeds Directions
- Preheat the oven to 425˚F.
- In a large bowl, toss all the vegetables with olive oil. Sprinkle with paprika, cumin, coriander, cayenne, and salt and pepper.
- Spread on two large rimmed baking sheets and roast for 55 minutes, stirring once halfway through cooking, until tender and golden. Transfer the roasted vegetables to a serving dish, and top with crumbled feta and pomegranate seeds. Serve.