Roasted Asparagus, Yellow Squash, Carrots And Red Onion

• 1/2 lb asparagus, cut into 1-inch pieces
• 1/4 red onion, quartered
• 2 yellow squash, sliced in coins
• 1 cup baby carrots, sliced lengthwise
• 2 tablespoons olive oil
• 1/2 teaspoon cayenne powder
• 1/2 teaspoon cumin powder
• 1/2 teaspoon coriander powder
• salt and pepper
• 2 tablespoons pomegranate molasses (or balsamic vinegar)
• 2 tablespoons orange juice
• 1 tablespoon lemon juice
• 1 teaspoon lemon zest
• handful fresh herb, chopped
• salt and pepper

1. Preheat oven to 400.
2. Toss veggies with the olive oil, cayenne, cumin and coriander on a large baking sheet. Add salt and pepper to taste.
3. Roast veggies for 20 minutes or until crisp-tender.
4. Meanwhile, in a small bowl, mix pomegranate molasses (or balsamic), orange juice, lemon juice, lemon zest and herbs.
5. Toss with roasted veggies and serve.

red onion, yellow squash, baby carrots, olive oil, cayenne powder, cumin powder, coriander powder, salt, pomegranate molasses, orange juice, lemon juice, lemon zest, handful fresh herb, salt

Taken from www.food.com/recipe/roasted-asparagus-yellow-squash-carrots-and-red-onion-479584 (may not work)