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"A man who was fond of wine was offered some grapes at dessert after dinner. "Much obliged," said he, pushing the plate aside; "I am not accustomed to take my wine in pills."--Jean Antheleme Brillat-Savarin, The Physiology of Taste

Harvest Vegetables with Pomegranate Vinaigrette Recipe

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This recipe for Harvest Vegetables with Pomegranate Vinaigrette is from Loving Spoonful, 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:  
2 sweet potatoes, peeled and cut into 1 1/2 inch pieces
half a cauliflower head, cut into 1 1/2 inch pieces
half broccoli bunch, cut into 1 1/2 inch florets
8 oz. fresh Brussels sprouts, halved
1/4 cup pomegranate sparkling fruit juice
2 tbsp. roasted garlic and shallot grilling oil
2 tbsp. pomegranate balsamic vinegar
1/2 cup pomegranate seeds
Directions:
Directions:
In a large bowl, combine potatoes, cauliflower, broccoli, Brussels sprouts, juice, oil and vinegar. Spread onto parchment paper lined baking sheet and roast in 425ºF oven for 30 to 40 minutes or until vegetables are tender and lightly golden. Sprinkle with pomegranate seeds to serve.

 

 

 

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