Pomegranate, Carrots, Parsnip and Sweet Peppers

Pomegranate, Carrots, Parsnip and Sweet Peppers

Comments: A little color on the table is always nice during the winter time.
Servings: 4
Ingredients Preparation

4 carrots, cut into short pieces
4 parsnips, cut into short small pieces
4 celery stalks, cut into short small pieces
2 sweet yellow peppers, membranes removed and seeded, into strips
1 sweet red pepper, membranes removed and seeded, into strips
1 sweet green pepper, membranes removed and seeded, into strips
1 medium onion, into strips
1/2 cup [125 mL] extra-virgin olive oil
4 thyme sprigs
2 tablespoons [30 mL] finely chopped fresh parsley
1 tablespoon [15 g] sugar
2 tablespoons [30 mL] pomegranate seeds
Salt and pepper, to taste



Preheat oven to 375°F [190°C].
Into a large bowl, mix together carrot, parsnip and celery pieces, sweet yellow, red and green pepper strips, onion strips, olive oil, thyme sprigs, finely chopped fresh parsley and sugar.
Salt and pepper to taste.
Transfer into a baking dish; cover with al foil.
Bake into preheated oven for 1 hour.
Remover al foil, and sprinkle all over with pomegranate seeds.
Bake for 10 minutes more.
Serve immediately.