Infuse your meal with the taste of fall with this recipe.
Chef Nettie Frank shares how to make delicious chicken topped with a pomegranate sauce.
Pomegranate BBQ Sauce
2 cups ketchup
1/3 cup yellow mustard
1/2 cup brown sugar
1/2 cup Worcestershire sauce
1/4 cup honey
1 T. Dried diced onions
1T. Garlic salt
1/2 tsp. Pepper
1 tsp. Salt
1/3 cup pomegranate juice
Roasted Vegetables
Asparagus:
Olive oil
Salt and pepper
Bake at 400 for 10 min
Carrots:
Olive oil
Salt and pepper
Fresh chopped rosemary and thyme (1 tsp.)
Bake at 400 for 20 min.
Find more great recipes from Nettie at www.chefnettie.com.
Add comment