Pomegranate and Roasted Vegetables and Herbs

 Roasted Vegetables and Herbs

Salad

Ingredients:


For the Salad:

-Butternut squash, peeled and cubed

-Carrots, peeled and sliced

-Baby potatoes, halved

-Brussels sprouts, halve

-Red onions, cubed

-Olive oil

-Salt

-Freshly ground black pepper

-Fresh herbs, such as thyme and sage leaves

-Roasted walnut, chopped

-Pomegranate seeds


Instructions

1. Preheat the oven to 425°F. Divide the vegetables between 2 large rimmed baking sheets. Add the fresh herbs, drizzle with olive oil and sprinkle with salt and pepper. Toss with your hands and roast them for about 15 minutes or until tender and golden brown.


2.To make the vinaigrette, in a jar combine the olive oil, ACV, Dijon mustard, salt and pepper.


3. Remove the vegetables from the oven and place them on a platter.

Sprinkle with walnuts and pomegranate seeds. Gently toss the salad with the ACV vinaigrette and enjoy!


For the vinaigrette:

-1/2 cup extra-virgen olive oil

-1/2 cup Organic Apple Cider Vinegar Blends (I used Honey)

-1 tbsp Dijon mustard

-Salt

-Freshly ground black pepper

(Make ½ this for 1 cookie sheet of veg)


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