Ingredients:
1 large red onion, cut into chunks
3 carrots, cut into 1-inch lengths (or half moons if the carrot is very thick)
2 parsnips, peeled and cut into 1-inch lengths
10 ounces brussels sprouts, trimmed and halved
4 cloves garlic, peeled
2 tablespoons extra virgin olive oil
3 tablespoons pomegranate balsamic vinegar (or substitute fig or regular balsamic)
Salt and pepper to taste
Source, details, tips and full instruction at: whatwouldcathyeat.com
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