Roasted Vegetables With Pomegranate Vinaigrette Recipe
Recipe By Martha Stewart
You can either extract your own pomegranate juice with a juicer or buy pomegranate juice at your local grocery store.
4.2
12 Rating -
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Add to Shopping ListIngredients for Roasted Vegetables With Pomegranate Vinaigrette Recipe
- 0.08 Large head regular cauliflower, cut into small florets
- 0.08 pound Baby romanesco cauliflower, or regular, cut into small florets
- 1/25 inch 2 medium sweet potatoes, peeled and cut into wedges
- 0.08 pound Brussels sprouts, halved
- 1/4 tablespoon Extra virgin olive oil
- None Coarse salt and freshly ground pepper
- 1/25 cup Pomegranate juice
- 1/50 cup Extra virgin olive oil
Nutrition
value
value
111
calories per serving
9 g Fat3 g Protein4 g Carbs4 g FiberOther
Current Totals
- Fat9g
- Protein3g
- Carbs4g
- Fiber4g
MacroNutrients
- Carbs4g
- Protein3g
- Fiber4g
Fats
- Fat9g
Vitamins & Minerals
- Calcium33mg
- Iron1mg
- Vitamin A137mcg
- Vitamin B1< 1mg
- Vitamin B2< 1mg
- Vitamin B3< 1mg
- Vitamin B6< 1mg
- Vitamin B958mcg
- Vitamin B120mcg
- Vitamin C57mg
- Vitamin E1mg
- Copper< 1mcg
- Magnesium24mg
- Manganese< 1mg
- Phosphorus62mg
- Selenium1mcg
- Zinc< 1mg
Percent Daily Values are based on a 2000 calorie diet. All nutritional information presented are estimates and not meant to substitute professional dietary advice or treatment
Recipe By Martha Stewart