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Roasted Vegetables with Pomegranate Dressing Recipe

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This recipe for Roasted Vegetables with Pomegranate Dressing is from Bonnie's Book of Recipes, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
Ingredients
1 fennel bulb, trimmed and cut into 6 wedges
2 large carrots, peeled and cut into thirds, then cut into 4 wedges each
1 red onions, trimmed and cut into 6 wedges
2 sweet potatoes, peeled, halved horizontally, then cut into 6 wedges
1/3 cup olive oil
1 head garlic, cloves peeled, but left whole
Handful cherry tomatoes
1 teaspoon salt
several sprigs of thyme

For the vinaigrette:
Juice from 1/2 lemon, about 2 teaspoons
½ teaspoon agave syrup
2 tablespoons olive oil
1 teaspoon Dijon mustard
1 teaspoon pomegranate molasses
Salt and pepper to taste
Directions:
Directions:
Preheat oven to 375°. Line a baking sheet with foil

As you prepare the vegetables, place them on the baking sheet. Mix them well, and then, using your hands, toss with olive oil. Sprinkle salt, pepper and thyme and mix again. Roast for 40 minutes, until the vegetables are tender.
When the vegetables are tender, add the tomatoes to the pan and roast for 12 more minutes.

In the meantime, take the bowl in which the vegetables will be served and add the vinaigrette ingredients. Whisk until smooth and emulsified.
Taste for seasonings, adding more molasses, agave syrup, or salt according to taste.

Add the vegetables and mix gently. Serve warm or at room temperature.
Number Of Servings:
Number Of Servings:
4

 

 

 

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