Roasted Vegetables with Pomegranate Vinaigrette

By jill3739

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 brussel sprouts, halved
• 3 Tablespoons extra-virgin olive oil
• Coarse salt and freshly ground pepper
• For the vinaigrette:
• 1/2 cup pomegranate juice
• 1/4 cup extra-virgin olive oil
• Coarse salt and freshly ground pepper
• 1 cup pomegranate seeds

Details

Servings 12

Preparation

Step 1

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 half-way through, about 30 minutes.

2. Meanwhile, make the vinaigrette: Transfer pomegranate juice to a bowl. Pour in oil in a slow, steady stream, whicking unti emulsified. Season with salt and pepper.

3. Just before serving, drizzle vinaigrette over warm vegetables, and toss with pomegranate seeds.