Roasted Middle Eastern Vegetables With Pomegranate Vinaigrette

18 faves
More from this source
Big Girls Small Kitchen
Nutrition per serving    (USDA % daily values)
Uploaded by: Cara Big Girls Small Kitchen


Add a comment

Ingredients for 4 servings

2 fennel bulbs, trimmed and cut into 6 wedges each

2 large carrots, peeled and cut into thirds, then cut into 4 wedges each

2 red onions, trimmed and cut into 6 wedges each

2 sweet potatoes, halved horizontally, then cut into 6 wedges each (you can either peel or not peel)

1/3 cup olive oil

1 head garlic, halved horizontally

Handful cherry tomatoes

1 teaspoon salt

½ teaspoon dried thyme

2 teaspoons freshly squeezed lemon juice

½ teaspoon honey

2 tablespoons olive oil

½ teaspoon Dijon mustard

½ teaspoon pomegranate molasses

Salt and pepper to taste

You might also like

Roasted Summer Vegetables
Bakers Royale
Mustard Roasted New Potatoes
Joy The Baker
Roasted Red Pepper And Tomato Soup
Cookie and Kate
Savory Muffins With Spinach, Roasted Peppers An...
Pamela Salzman
Roasted Butternut Penne With Pistachio Pesto
Sprouted Kitchen
Roasted Tomato Soup
Sprouted Kitchen
Roasted Eggplant With Miso Lime Dressing
The Year In Food
Roasted Butternut Pumpkin Soup
Veggie Num Num
Roasted Asparagus With Crispy Prosciutto And Po...
Framed Cooks
Balsamic Roasted Roots + Spinach Sauce
Sprouted Kitchen