Ingredients:

  • 500g carrots, peeled and sliced into 3-inch batons
  • 500g parsnips, peeled and sliced into 3-inch batons
  • 400g butternut squash, peeled and cubed into 1-inch pieces
  • 2 large red onions, cut into thick wedges
  • 4 tbsp extra virgin olive oil
  • 6 garlic cloves (3 minced, 3 smashed whole)
  • 1 tbsp fresh rosemary, finely chopped
  • 1 tbsp fresh thyme leaves
  • 1 tsp dried oregano
  • 1 tbsp honey
  • 1 tsp fine sea salt
  • 0.5 tsp cracked black pepper
  • 0.25 cup pomegranate arils
  • 1 tbsp fresh parsley, chopped

Instructions:

  1. Preheat your oven to 400°F (200°C) and line a large rimmed baking sheet with parchment paper.
  2. Prepare the vegetables by cutting carrots and parsnips into uniform 3-inch batons and the butternut squash into 1-inch cubes. Pat them completely dry with a towel.
  3. In a large stainless steel mixing bowl, whisk together the olive oil, minced garlic, chopped rosemary, thyme, oregano, honey, sea salt, and black pepper to create the herb emulsion.
  4. Add the prepared carrots, parsnips, squash, and onion wedges to the bowl. Toss thoroughly until every piece is evenly coated with the oil mixture.
  5. Spread the vegetables in a single layer on the prepared baking sheet. Roast for 20 minutes.
  6. Remove the pan from the oven, toss the vegetables, and add the 3 smashed whole garlic cloves. Return to the oven and roast for another 20 minutes until the vegetables have a mahogany-colored crust and tender interior.
  7. Transfer to a serving platter and garnish with pomegranate arils and fresh parsley.