Roasted Vegetables with Pomegranate Vinaigrette
Appetizers • World
Description
Roasted Vegetables with Pomegranate Vinaigrette
Ingredients
- Cauliflower 0 lbs
- Romanesco 20 oz
- New Potatoes 2 pieces
- Olive Oil 0.3 cups
- Brussels Sprouts 20 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 430°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.
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