Roasted Asparagus, Yellow Squash, Carrots And Red Onion - cooking recipe

Ingredients

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

Preparation

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