Pomegranates are low in calories but high in vitamin C and potassium. The edible seeds are an excellent source of dietary fiber. Pomegranates are rich in antioxidants that protect the body against free radicals (unstable molecules that cause damage to our bodies over time).
Roasted Vegetables with Pomegranate Vinaigrette
Makes 12 servings
Ingredients:
Roasted Vegetables:
- 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 ½-inch wedges
- 1 pound Brussels sprouts, halved
- 3 tablespoons extra-virgin olive oil
- Coarse salt and freshly ground pepper
Vinaigrette:
- ½ cup pomegranate juice
- ¼ cup extra-virgin olive oil
- Coarse salt and freshly ground pepper
- 1 cup pomegranate seeds
Preparation:
- 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.
- 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.
- Just before serving, drizzle vinaigrette over warm vegetables, and toss with pomegranate seeds.