Roasted Vegetables with Pomegranate Vinaigrette

  • Servings: 12
Roasted Vegetables with Pomegranate Vinaigrette

Source: Martha Stewart Living, November 2009

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

  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.

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