Roasted Vegetables with Olive Oil and Pomegranate Vinaigrette

Pareve, vegan and gluten free--serves 8

Ingredientsrsz 08 tetzveh roasted veg with pomegranate vinaigrette copy

  • 2 heads caulifower (about 3 pounds), cut into small florets
  • 3 medium sweet potatoes peeled and cut into 1/2” wedges
  • 1 pound brussels sprouts, halved
  • 3 Tblsp. olive oil
  • Kosher salt and pepper


  • 1/2 cup pomegranate juice
  • 1/4 cup olive oil
  • kosher salt and freshly ground pepper


  • 1 cup pomegranate seeds


  1. Preheat oven to 425º
  2. Toss the vegetables with olive oil in a large baggie and spread out on a rimmed baking sheet.
  3. Season with salt and pepper.
  4. Roast until cauliflower is golden, turning after 30 min.
  5. Make the vinaigrette by combining the juice, oil and salt and pepper in a jar and shaking well, or whisking in a bowl, or using a food processor.
  6. Before serving, drizzle the vinaigrette over the warm vegetables and sprinkle with pomegranate seeds.

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