Roasted Vegetables with Pomegranate Vinaigrette


You can either extract your own pomegranate juice with a juicer or buy pomegranate juice at your local grocery store.


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


  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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