Roasted Vegetables with Pomegranate Vinaigrette

By LRay

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 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 1
Adapted from marthastewart.com

Preparation

Step 1

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.

From Martha Stewart Living,

November 2009