Roasted Vegetables with Pomegranate Vinaigrette

Ingredients

• 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
• For the vinaigrette
• 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

Directions

Step-by-step directions aren't available for this recipe. See the full recipe at the source →