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Roasted Vegetables with Pomegranate Vinaigrette

Course Vegetables
Cuisine American
Servings 12
Author Karen

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
  • For the Vinaigrette:
  • ½ cup pomegranate juice
  • ¼ cup extra-virgin olive oil
  • Coarse salt and freshly ground pepper
  • 1 cup pomegranate seeds

Instructions

  • Roast the vegetables. Preheat oven to 425 degrees. Toss together vegetables and oil in a large bowl. Spread vegetables evenly on 2 rimmed baking sheets, and roast until golden, mixing halfway through, about 30 minutes.
  • 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.
  • Just before serving, drizzle vinaigrette over warm vegetables, and toss with pomegranate seeds.
  • Recipe courtesy: Martha Stewart