Rosemary Roasted Root Veggies with Peanuts and Pomegranates
Ingredients
1 small yellow onion, lightly chopped
1 lb. brussels sprouts, cut into halves
2-3 Parsnips, lightly chopped
4garlic cloves, whole
2 tablespoon olive oil
1 teaspoon black pepper
1 teaspoon salt
4-5 rosemary sprigs, chopped
1/2 cup pomegranate seeds
1/2 cup peanuts, chopped
Directions
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.
