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Roasted Veggies with Pomegranate Vinaigrette

November 24, 2018

Roasted Veggies with Pomegranate Vinaigrette

INGREDIENTS

For the Viniagrette

INSTRUCTIONS

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.
Courtesy of: marthastewart.com



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