Rating: 3.1 stars
674 Ratings
  • 5 star values: 69
  • 4 star values: 146
  • 3 star values: 274
  • 2 star values: 151
  • 1 star values: 34
  • 674 Ratings

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

Advertisement

Ingredients

For the Roasted Vegetables
For the Viniagrette

Directions

Instructions Checklist
  • 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.

    Advertisement
  • 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.

Reviews

674 Ratings
  • 5 star values: 69
  • 4 star values: 146
  • 3 star values: 274
  • 2 star values: 151
  • 1 star values: 34