Ingredients Jump to Instructions ↓

  1. 1 large head regular cauliflower (about 2 pounds), cut into small florets

  2. 1 pound baby Romanesco cauliflower, or regular, cut into small florets

  3. 2 medium sweet potatoes, peeled and cut into 1/2-inch wedges

  4. 1 pound brussels sprouts, halved

  5. 3 tablespoons extra-virgin olive oil

  6. 1/2 cup pomegranate juice

  7. 1/4 cup extra-virgin olive oil

  8. Coarse salt and freshly ground pepper

  9. 1 cup pomegranate seeds

Instructions Jump to Ingredients ↑

  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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