Pomegranate Vinaigrette is a healthy and interesting way to dress up your Roasted Vegetables. While Roasted Vegetables with Pomegranate Vinaigrette is a great side dish for a Sabbath or holiday meal, this dish is especially fitting for the Jewish New Year Rosh Hashanah.
Prep Time: 10 minutes
Cook Time: 45 minutes
Total Time: 55 minutes
Yield: 12-14 servings
Ingredients:
- 2 heads cauliflower (about 3 pounds or 1.5 kilo), cut into small florets
- 3 medium sweet potatoes, peeled and cut into 1/2 inch wedges
- 1 pound brussel sprouts, halved
- 3 Tbsp. olive oil
- kosher salt and freshly ground black pepper
- 1/2 cup pomegranate juice
- 1/4 cup olive oil
- kosher salt and freshly ground black pepper
- 1 cup pomegranate seeds (optional)
Preparation:
1. Preheat oven to 425°F (220°C). Line 2 rimmed baking sheets with parchment paper.
2. Toss the vegetables with olive oil. Spread the vegetables on the baking sheets, in a single layer. Season with salt and pepper.
3. Roast the vegetables, turning them after 30 minutes, until the cauliflower is golden.
4. Make the vinaigrette by combining the juice, oil, salt and pepper either in a jar (shake well), bowl (whisk well), or food processor.
5. Before serving, drizzle the vinaigrette over the warm vegetables. Sprinkle with pomegranate seeds.
2. Toss the vegetables with olive oil. Spread the vegetables on the baking sheets, in a single layer. Season with salt and pepper.
3. Roast the vegetables, turning them after 30 minutes, until the cauliflower is golden.
4. Make the vinaigrette by combining the juice, oil, salt and pepper either in a jar (shake well), bowl (whisk well), or food processor.
5. Before serving, drizzle the vinaigrette over the warm vegetables. Sprinkle with pomegranate seeds.
