Food & Cooking Recipes Healthy Recipes Gluten-Free Recipes Roasted Vegetables with Pomegranate Vinaigrette 3.1 (675) 1 Review By Martha Stewart Martha Stewart Martha Stewart is a bestselling author, entrepreneur, and lifestyle expert who has taught millions of people through generations the joy of entertaining, cooking, gardening, collecting, crafting, and home renovating via her eponymous magazine, Martha Stewart Living, Emmy-winning television shows, and 99 books (and counting). Based in Katonah, N.Y., where she helms her 156-acre Bedford Farm, Martha is America's first self-made female billionaire. Editorial Guidelines Updated on May 16, 2017 Rate PRINT Share Close Servings: 12 You can either extract your own pomegranate juice with a juicer or buy pomegranate juice at your local grocery store. Ingredients For the 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 For the Viniagrette ½ cup pomegranate juice ¼ cup extra-virgin olive oil Coarse salt and freshly ground pepper 1 cup pomegranate seeds Directions 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. Originally appeared: Martha Stewart Living, November 2009 Rate It PRINT