Roasted Middle Eastern Vegetables With Pomegranate Vinaigrette

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Big Girls Small Kitchen
Nutrition per serving    (USDA % daily values)
CAL
376
FAT
82%
CHOL
0%
SOD
48%
Uploaded by: Cara Big Girls Small Kitchen

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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

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