Roasted Veggies with Pomegranate Vinaigrette

For the Roasted Vegetables
1/2 head cauliflower, cut into small florets
1 sweet potato, peeled and cut
1/2 lb brussels sprouts, halved
2 tbsp olive oil
salt and pepper

For the Vinaigrette
1/3 cup pomegranate juice
1 tsp pomegranate molasses (if you can't find this ingredient, you can omit)
1/4 cup olive oil
salt and pepper
1/2 cup pomegranate seeds
Preheat the oven to 425F degrees.

Toss the vegetables and oil in a large bowl and season with salt and pepper. (To avoid washing another dish, I toss and season directly on the baking sheet) Roast for 20-30 minutes, until golden brown. Transfer veggies to a serving platter.

Make the vinaigrette. In a bowl mix the pomegranate juice and molasses. 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 top with pomegranate seeds.

Serves 6

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Roasted Veggies with Pomegranate Vinaigrette  Roasted Veggies with Pomegranate Vinaigrette Reviewed by thomas on 02:00 Rating: 5

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