Roasted Vegetables With Pomegranate Vinaigrette Recipes

Steps:

• 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.

Steps:

• Place a rimmed sheet pan in the oven and preheat to 375 degrees F.
• Mix together the mushrooms, onions, peppers and cauliflower in a large bowl, then lightly drizzle with olive oil and sprinkle with some salt. Add the white vinegar and toss to combine.
• Pour vegetables and vinegar into the preheated sheet pan. Bake, rotating halfway through, until vegetables are tender and beginning to brown and the vinegar has evaporated, 15 to 20 minutes. Garnish with parsley.

Steps:

• Preheat oven to 400 degrees F. Place bell peppers, onion and mushrooms in a large bowl and toss with olive oil and salt. Place in a single layer on a large baking sheet, making sure not to crowd vegetables. Cook for 10 minutes.
• Add snap peas, zucchini, yellow squash and garlic and stir lightly. Top with walnuts and cook for 5 to 10 minutes more or until all vegetables are crisp-tender and walnuts are toasted.
• Drizzle with balsamic and toss well. Sprinkle with basil.

Steps:

• Place broccoli in a steamer basket. Place in a saucepan over 1 in. of water. Bring to a boil; cover and steam for 5 minutes. Add zucchini and yellow pepper; cover and steam for 2 minutes or until vegetables are crisp-tender., In a jar with a tight-fitting lid, combine the oil, vinegar, garlic, salt and thyme; shake well. Transfer vegetables to a serving bowl; add dressing and toss to coat.

Steps:

• Preheat the oven to 375 degrees F.
• Put all the vegetables on a baking sheet and toss with the oil to coat. Sprinkle with salt and roast until they are soft and pliable, about 15 to 20 minutes.
• While the vegetables are roasting whisk together all of the ingredients for the vinaigrette in a small bowl. Remove the vegetables from the oven and put them in a bowl along with the papaya. Add the vinaigrette in stages to make sure the vegetables are well coated but not overdressed. Add the basil and papaya and toss. Arrange on a pretty platter alternating the vegetables. Garnish with the lime wedges, peanuts, and cilantro. Drizzle with 1 or 2 more spoonfuls of the vinaigrette and serve. Delicious!

Steps:

• Set oven to 400°F.
• Grease a large baking sheet/pan.
• Mix all the veggies with olive oil and garlic (if using) to coat well.
• Season with salt and pepper.
• Place on the baking pan.
• Roast in oven for about 30-35 minutes, or until tender.
• To make the lemon-mustard vinaigrette: whisk all ingredients together while the veggies are roasting.
• Place the roasted veggies in a serving bowl and pour the vinaigrette over the warm veggies, then serve.
• Garnish with fresh herbs if desired.
• Delicious!

Steps:

• Preheat oven to 450°F. Cook beets in medium pot of boiling salted water until almost tender, about 15 minutes. Drain. Transfer beets to large roasting pan. Add sweet potatoes, squash, brussels sprouts and rosemary to pan. Drizzle with 2 tablespoons oil; sprinkle generously with salt and pepper. Toss to coat. Place garlic head, cut side up, on small piece of foil and drizzle with 1 teaspoon oil; wrap in foil. Place in roasting pan with vegetables. Roast vegetables and garlic until tender and vegetables are brown in spots, turning occasionally, about 45 minutes.
• Unwrap garlic. Peel and thinly slice garlic cloves. Transfer vegetables and garlic to large bowl. Whisk vinegar, lemon peel and 3 tablespoons oil in small bowl. Season with salt and pepper. (Vegetables and dressing can be made 8 hours ahead. Chill vegetables; let dressing stand at room temperature. Before continuing, rewarm vegetables in microwave.) Pour dressing over; toss to coat. Serve warm.

Steps:

• Combine the pomegranate seeds, vinegar, honey, mustard, and salt in a blender. Process on high speed until the seeds have been pulverized and have released all of their juices. Reduce the speed to low, carefully remove the lid, and slowly drizzle in the olive oil to incorporate.
• Strain through a fine-mesh strainer and serve.
• QUICK TIP
• You can often buy pomegranate seeds that already have been removed from the fruit. However, whole pomegranates are great to have. They keep well in the fruit bin and can be cut in half and juiced and added to your OJ. For this recipe, cut the pomegranate into quarters. Gently peel the seeds away from the skin, being careful because the juices will definitely stain your cutting board and clothing.

Steps:

• Preheat the oven to 425 degrees F (220 degrees C). Coat a 9x13-inch baking pan with cooking spray.
• Mix potatoes, carrots, onion, balsamic vinegar, butter, thyme, garlic, salt, and pepper together in a large glass bowl. Spread mixture into the prepared pan in an even layer. Cover with foil.
• Roast in the preheated oven, giving the pan a shake every 15 minutes to ensure even cooking, for 45 minutes.
• Remove foil and continue to roast, uncovered, stirring occasionally, for another 30 minutes.