OLIVE OIL ROASTED VEGETABES WITH POMEGRANATE GLAZE

Add a burst of color and flavor to your holiday spread with these roasted vegetables, elevated by a sweet and tangy pomegranate glaze.

Makes: 4-6 servings | Preparation Time: 15 minutes

Ingredients:

• 2 cups Brussels sprouts, halved
• 2 cups carrots, cut into sticks
• 2 cups butternut squash, cubed
• 1/4 cup La Panza Olive Oil
• 1 tsp ground cumin
• 1/2 tsp cinnamon
• Salt and pepper to taste
• 1/4 cup pomegranate molasses
• 1/4 cup pomegranate seeds (optional, for garnish)

Instructions:

1. Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper.
2. Toss the vegetables with olive oil, cumin, cinnamon, salt, and pepper. Spread evenly on
3. the baking sheet.
4. Roast for 25-30 minutes, tossing halfway, until vegetables are tender and slightly
5. caramelized.
6. Drizzle with pomegranate molasses and toss to coat.
7. Transfer to a serving dish and garnish with pomegranate seeds if desired.