Roasted Vegetables With Pomegranate Vinaigrette Recipes

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ROASTED VEGETABLES WITH POMEGRANATE VINAIGRETTE



Roasted Vegetables with Pomegranate Vinaigrette image

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

Provided by Martha Stewart

Categories     Food & Cooking     Healthy Recipes     Gluten-Free Recipes

Number Of Ingredients 10

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
1/2 cup pomegranate juice
1/4 cup extra-virgin olive oil
Coarse salt and freshly ground pepper
1 cup pomegranate seeds

Steps:

  • 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.

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