Roasted Vegetables with Pomegranate Vinaigrette
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Martha Stewart Living, November 2009
- Yield Serves 12
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Ingredients
For the Roasted Vegetables
- 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 Viniagrette
- 1/2 cup pomegranate juice
- 1/4 cup extra-virgin olive oil
- Coarse salt and freshly ground pepper
- 1 cup pomegranate seeds
Directions
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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.
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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.
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Just before serving, drizzle vinaigrette over warm vegetables, and toss with pomegranate seeds.
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