Rosemary Roasted Root Veggies with Peanuts and Pomegranates

Created by Caroline Young Bearden, MS, RD, LD, RYT


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.

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