Roasted Vegetables with Pomegranate Vinaigrette

Roasted Vegetables with Pomegranate Vinaigrette


Ingredients
1 pound Carrots (scrubbed and evenly cut into bite-sized pieces, or Mini Peeled Carrots)
1 pound red or white potatoes (evenly cut into bite-sized pieces)
1/2 pound parsnips(evenly cut into bite-sized pieces)
2 sweet onions, such as Vidalia (evenly cut into bite-sized pieces)
3 tablespoons vegetable oil
1 tablespoon fresh thyme leaves, finely chopped
Salt and freshly ground black pepper

3 tablespoons extra-virgin olive oil
2 tablespoons shallots, finely chopped
1 teaspoon freshly ground pepper
1 cup  Pomegranate juice
1 tablespoon white wine vinegar
1/4 teaspoon salt

Directions

Position a rack in the middle of the oven and preheat to 450 degrees F.

Place the vegetables in a large, foil-lined baking dish.  {Note - you will want them to be close to one layer, so use two if your dish is too full.  And do use the foil - it really aids in clean-up later!} Toss the vegetables with the oil to coat. Sprinkle with the thyme, sea salt and freshly ground black pepper.

Roast the vegetables until they are crisp-tender and lightly caramelized in places, 25 to 40 minutes; the time will vary depending of the size of your vegetables.

Meanwhile, place the 3 tablespoons of oil, shallots and pepper in a small saucepan and heat over medium heat until the shallots are softened.

Add the pomegranate juice, vinegar and salt and bring to a boil.  Lower heat and simmer for 10 - 15 minutes.

Your vegetables should be ready - softened and crispy.

Pour the vinaigrette over the vegetables and stir to coat.  Serve while still warm.

These are a wonderful twist on standard roasted vegetables.  I loved the tartness of the vinaigrette with the sweetness of the vegetables.  A great side dish for pork or chicken!

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