Tag Archives: Roasted vegetables

New Year’s Resolution Vegetables with Pomegranate Cha-Cha

Hey! You there by the last swig of eggnog. This is your year. It’s your year to be the one who brings vegetables to the party with your head held high, and your hand held up for a high five. This recipe is your first mission. 

It comes to us from Here and Now’s resident chef Kathy Gunst.  I first made it for this past Thanksgiving. Since then, it’s made a lot of appearances, thanks in large part to the pomegranate de-seeding savvy that can be yours in one quick video tutorial.

As Kathy notes this is a mix and match dish. There is no magic formula, so clean out the veggie drawer, grab the rogue pomegranate that is still hanging in the fruit bowl looking for a purpose, and prepare to impress. The main things to remember here are:

  • Roast vs steam the vegetables. As in, give them their space, and…
  • Group them by type so you can remove veggies that roast quicker and let the others get their due.

Other than that, this recipe is pretty loose, though I’d say Brussels sprouts, some kind of winter squash and red onion are kind of key. This recipe makes tons of dressing, so go ahead and overdo the vegetables if that’s your thing, or just be psyched to have extra pomegranate vinaigrette in your arsenal.

And as if this healthy, beautiful, tasty dish needed another bonus, the veggies can be roasted earlier in the day and the vinaigrette can be made a day ahead of time. Assemble it all just before serving, hot or at room temperature.

Roasted Vegetables with Pomegranate Cha-Cha


  • 8 new potatoes, scrubbed and left whole (if large, cut in half or into quarters)
  • 1 medium sweet potato, scrubbed, and cut into 1/2-inch thick pieces
  • 1 small Acorn or Carousel winter squash, peeled, cut in half, deribbed, deseeded and cut into 1/2-inch pieces
  • 1/2 to 1 pound Brussels sprouts, ends trimmed and outer leaves removed, left whole
  • 1 large sweet red pepper, cut into 3/4-inch wide strips
  • 1 whole garlic, 1/4-inch sliced off top and left whole
  • 1 medium red onion, peeled and cut in quarters
  • 1 sweet white Vidalia onion, peeled and cut into quarters
  • 1 cup baby turnips, ends trimmed and left whole (if turnips are bigger than a golf ball, cut in half or into quarters)
  • 8 ounces carrots — about 8 small carrots or 3 to 4 larger ones — peeled, trimmed and cut into 1/2-inch long pieces
  • About 1/4 cup olive oil
  • Salt and freshly ground black pepper
  • 1/3 cup balsamic vinegar

The Pomegranate Vinaigrette

  • 1 cup pomegranate seeds and 1/3 cup of pomegranate juice (from 2 fresh pomegranates, or use 1 cups preseeded pomegranate seeds plus 1/3 cup bottled pomegranate juice)
  • Salt and freshly ground black pepper
  • 3/4 cup olive oil
  • 1/3 cup balsamic or white or red wine vinegar


  1. Heat the oven to 425 degrees.
  2. Prepare all the vegetables as described above. Place the vegetables a row at a time (keeping all the carrots together, all the onions together in row, etc.) on a large sheet pan or two pans or a shallow roasting pan. You don’t want to use a pan with high sides or it will steam the vegetables rather than let them roast and turn golden brown. Drizzle the olive oil on top and season liberally with salt and pepper. Roast for 20 minutes.
  3. Remove from oven and drizzle vinegar on Brussels sprouts. Flip vegetables over and then return the pan(s) to oven for 20 minutes. Check to see if vegetables are done by piercing with a small sharp knife. Remove any vegetables that are tender and continue cooking the others until softened, about 5 to 10 minutes. The vegetables can be roasted a day ahead of time; cover and refrigerate.
  4. Make the vinaigrette: In a small bowl or Mason jar, mix half the pomegranate seeds and juice (if using), salt, pepper, oil and vinegar. Taste for seasoning. The dressing can be made a day or two ahead of time.
  5. If you made the vegetables a day ahead of time, remove from the refrigerator. After you remove the turkey from the oven, place the vegetables in a 300-degree oven for about 10 minutes or until warmed through.
  6. Arrange the vegetables on a serving platter and drizzle with a few tablespoons of the vinaigrette and the remaining 1/2 cup of pomegranate seeds. Serve remaining vinaigrette on the side.

Roasted Vegetable Salad

Roasted Vegetable SaladMost nights salad is on the dinner menu in my house. The range of options for ingredients and the variety of dressings are endless. It’s also a great way to clean out the fridge and be creative. This salad combo brings together many of my favorite foods and it joins the ranks of comfort food with its warm dressing and roasted vegetables.

To assemble this salad you will need greens, roasted vegetables, a warm vinaigrette, and toppings if you have them available. See what you have in your cupboard or refrigerator and go to town. You might find ingredients lurking in there that you didn’t know you had. Don’t be afraid…toss them in and then grab a fork and dig in.


Roasted Vegetables:
2 lbs vegetables, trimmed and cut into ¾ inch pieces, about 6 cups (carrots, beets, squash, sweet potatoes, anything really), NOTE: check out Roastarama for more details
2 Tbsp Olive Oil
Salt and pepper

Other Salad Stuff:
4 cups lightly packed, sturdy greens (baby kale, baby chard, escarole, endive, arugula, spinach)
1/4 cup toasted nuts (chopped) or seeds (pecans, walnuts, hazelnuts, almonds, pinenuts, pepitas, sunflower seeds)
1/3 cup cheese, crumbled or diced (blue cheese, feta, goat cheese, cheddar, aged gouda, Parmigiano-Reggiano)
3 Tbsp dried fruit (cherries, raisins, cranberries, chopped figs, pitted chopped dates)

1/4 cup grapeseed oil
1/3 cup thinly sliced shallots
Kosher salt
1 tsp chopped ginger
2 Tbsp white balsamic vinegar
1 Tbsp pure maple syrup
1 Tbsp fresh lime juice
2 tsp finely grated lime zest
2 tsp chopped fresh flat-leaf parsley
1 tsp Dijon mustard
Fresh ground black pepper


Heat oven to 450 degrees. In a large bowl, combine vegetables with the oil and tsp salt and pepper. Toss well and transfer to large rimmed baking sheet. Spread into single layer. Roast, flipping a few times while cooking. Cook 20 – 25 minutes until vegetables are tender. Let cool a bit before tossing with salad.

Heat oil in 8 inch skillet over medium heat. Add the shallots and a pinch of salt, stirring occasionally until softened and lightly browned. Add ginger and cook, stirring, until fragrant and softened, about 15 -30 seconds. Remove from heat and let cool for 5 minutes.

Meanwhile, in a small heatproof bowl, wish the vinegar, maple syrup, lime juice, lime zest, parsley, salt and pepper. Whisk the warm oil into the vinegar mixture until emulsified. Season to taste.

Lightly season the greens with salt and drizzle with 2 Tbsp warm vinaigrette. Toss, taste, and add a little more dressing if needed (but never over dress!). Arrange greens on a large platter. Dress vegetables with 2 Tbsp warm vinaigrette too (again, no over dressing, over dressing = mushy mess). Scatter vegetables over the greens. Top with nuts, cheese, dried fruit. Serve right away.

Bring It

If bringing this warm salad anywhere, bring each component in separate containers and assemble at the host’s house.