Roasted Vegetables with Pomegranate Vinaigrette

Romanesco and regular cauliflower, sweet potatoes, and brussel sprouts are roasted together for a colorful holiday side dish that serves 12. Drizzle the vinaigrette over the vegetables and sprinkle with pomegranate seeds just before serving.

veg roasted pomegranate vinaigrette

Servings: 12


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


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 halfway through, about 30 minutes.

2. 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.

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

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