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BALSAMIC glaze and pomegranate-roasted veggies

Posted December 04, 2019 in Recipes

Hello fellow food lovers.

I’m Carrie, and I invite you to take a peek into my tasty food creations that are inspired by my favorite cooks — all right here from my cozy Waukee kitchen. Whether it’s watching dozens of recorded cooking shows into the wee hours of the night or constantly learning from the amazing culinary women in my life, my true passion and self-therapy comes from the tip of my spatula. I hope you enjoy my recipes and can find the confidence to put your own spin and twist on them.

Stay up to date with my food-spiration (see what I did there) and lifestyle. Find me on Instagram. @carbearbrown

Who needs a side dish to take to Thanksgiving this year? Or did you eat too much during the holidays and need a healthy dinner? I first saw a recipe similar to this on a cooking show, and, over the past year, I’ve been mixing it around and adding different ingredients to make it yummier and even a little easier. My favorite parts about this dish are the minimal cleanup and that it all just pops in the oven.

Enjoy this rustic recipe on me.

Balsamic glaze and pomegranate-roasted veggies
Serves: 3-4 as a full meal
Serves: 6 as a side

Bowl 1
2 cups chopped Brussels sprouts cut
into .5-inch pieces
1 cup large diced yellow onion
2 tablespoons olive oil
Heavy pinch of salt
Heavy pinch of pepper
1 tablespoon brown sugar

Bowl 2
2 cups of carrots peeled and sliced
into 1-inch strips
1 tablespoon olive oil
pinch of salt and pepper
1 teaspoon brown sugar
1/4 teaspoon chili lime seasoning

Bowl 3
2 1/2 cups of butternut squash cut
into .5-inch cubes
2 tablespoons olive oil
1 teaspoon chili powder
Pinch of salt
Pinch of pepper
1/4 teaspoon garlic
1/2 cup pomegranate
4 tablespoons of
balsamic glaze


Preheat oven to 450. Cut and mix all ingredients into three separate large bowls, stirring separately until ingredients are combined and coated in oil and seasonings. Spread bowl one onto 1/3 of the pan and spread evenly. Repeat this step for bowls two and three until you have three sections of veggies on your pan
evenly spread out. Roast for 15 minutes while flipping veggies halfway through. Veggies should be just slightly crispy and tender but not burnt. Remove veggies and, right before serving, sprinkle pomegranate seeds and balsamic glaze over top. Serve immediately.

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