Roasted Vegetables with Pomegranate Vinaigrette

Photo Credit: Martha Stewart Living, November 2009

Roasted Vegetables with Pomegranate Vinaigrette

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Prep Time: minutes Cooking Time: minutes Total Time: minutes

Serves: 12 This recipe is easy to cut in half.

Recipe Ingredients

  • 1 large head regular cauliflower (about 2 pounds), cut into small florets
  • 1 pound baby Romanesco cauliflower, or regular, cut into small florets
  • 2 medium sweet potatoes, peeled and cut into 1/2-inch wedges
  • 1 pound brussels sprouts, halved
  • 3 tablespoons extra-virgin olive oil
  • Coarse salt and freshly ground pepper
  • 1/2 cup pomegranate juice
  • 1/4 cup extra-virgin olive oil
  • 1 cup pomegranate seeds

Recipe Instructions

  1. Roast the vegetables: Preheat oven to 425 degrees. Toss together vegetables and oil in a large bowl, and season with salt and pepper. Spread vegetables evenly on 2 rimmed baking sheets, and roast until golden, mixing halfway through, about 30 minutes
  2. Meanwhile, make the vinaigrette: Transfer pomegranate juice to a bowl. Pour in oil in a slow, steady stream, whisking until emulsified. Season with salt and pepper
  3. Just before serving, drizzle vinaigrette over warm vegetables, and toss with pomegranate seeds.

Recipe Notes

  1. Most stores will have pomegranate juice and pomegranate seeds already "popped" from the pomegranate. Look for Pom Poms Ready-to-Eat Pomegranate Arils.

Recipe Credit: Recipe and Photo Credit: Martha Stewart Living, November 2009

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