Food & Cooking Recipes Healthy Recipes Gluten-Free Recipes Roasted Vegetables with Pomegranate Vinaigrette 3.1 (674) Add your rating & review By Martha Stewart Test Kitchen Martha Stewart Test Kitchen The recipes developed by our test kitchen team have undergone a rigorous process of development and testing, ensuring that every element is optimal, from ingredient amounts to method and cooking time. This process includes triple-testing recipes to ensure they meet our high standards. The many stellar cooks and food editors who have been part of our team include Sarah Carey, Lucinda Scala Quinn, Jennifer Aaronson, Shira Bocar, Anna Kovel, Greg Lofts, Riley Wofford, Lauren Tyrell, and Lindsay Leopold. Editorial Guidelines Updated on May 16, 2017 Print Rate It Share Share Tweet Pin Email Servings: 12 You can either extract your own pomegranate juice with a juicer or buy pomegranate juice at your local grocery store. 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 ½-inch wedges 1 pound brussels sprouts, halved 3 tablespoons extra-virgin olive oil Coarse salt and freshly ground pepper For the Viniagrette ½ cup pomegranate juice ¼ cup extra-virgin olive oil Coarse salt and freshly ground pepper 1 cup pomegranate seeds Directions 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. 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. Rate it Print