Ingredients:

  • 1 lb Brussels sprouts, halved
  • 3 large carrots, sliced into 1-inch diagonals
  • 2 medium parsnips, sliced into 1-inch diagonals
  • 1 small butternut squash (approx. 2 lbs), peeled and cubed into 1-inch pieces
  • 1 red onion, cut into thick wedges
  • 3 tbsp extra virgin olive oil
  • 2 tbsp aged balsamic vinegar
  • 1 tbsp raw honey
  • 1 tsp kosher salt
  • 1/2 tsp cracked black pepper
  • 4 sprigs fresh thyme, leaves stripped
  • 1/3 cup toasted pecan halves
  • 1/4 cup fresh pomegranate arils

Instructions:

  1. Preheat your oven to 400°F (204°C). Line two large, heavy-duty rimmed baking sheets with parchment paper.
  2. Ensure all vegetables are dry. In a large mixing bowl, toss the Brussels sprouts, carrots, parsnips, squash, and onion with olive oil, salt, pepper, and thyme leaves until evenly coated.
  3. Divide the vegetables between the two baking sheets. Spread them out in a single layer, ensuring they do not touch to allow for proper roasting rather than steaming.
  4. Slide the pans into the oven and roast for 25 minutes. At the 12-minute mark, use a metal spatula to flip the vegetables.
  5. Whisk the balsamic vinegar and honey together. Drizzle the glaze over the vegetables and roast for the final 10 minutes until the edges are mahogany-colored and the interiors are tender.
  6. Remove from the oven and transfer to a serving platter. Garnish with toasted pecan halves and fresh pomegranate arils.