Roasted Vegetables with Pomegranate Vinaigrette
⏳ Time
1 hour
🥕 Ingredients
9
🍽️ Servings
4
Description
Roasted Vegetables with Pomegranate Vinaigrette
Ingredients
- Cauliflower - 2 lbs
- Romanesco - 17.6 oz
- New Potatoes - 2 pieces
- Olive Oil - 0.3 cups
- Brussels Sprouts - 17.6 oz
- Coarse Salt - to taste
- Ground Black Pepper - to taste
- Black Pomegranate Molasses - ½ cup
- Pomegranate Seeds - 1 cup
Step by Step guide
Step 1
Cut the cauliflower and romanesco into small florets. Peel the sweet potatoes and cut them into small wedges. Halve the Brussels sprouts.
Step 2
Preheat the oven to 428°F.
Step 3
Place the vegetables in a bowl, drizzle with 3 tablespoons of olive oil, season with salt and pepper. Spread the vegetables on 2 baking sheets and roast until golden, stirring occasionally, for about 30 minutes.
Step 4
Meanwhile, make the vinaigrette. Pour the pomegranate juice into a bowl and slowly whisk in the remaining olive oil, seasoning with salt and pepper.
Step 5
Drizzle the warm vegetables with the vinaigrette, sprinkle with pomegranate seeds, and toss to combine.
Cooked This Dish? Share Your Delicious Creation with the Community! 🥰
Snap a photo and let everyone see your culinary masterpiece. Inspire others and showcase your skills!
Users Photos
No photos yet
Leave a Comment
Please log in to leave a comment.