- 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 Red Pepper
- 1 teaspoon salt
- 1 Courgette
- 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 Essence
- Salt and pepper to taste
Prep Time: 15 minutes
Cook Time: 50 minutes
Preheat oven to 375°. Line a baking sheet with parchment paper.
Mix red onions, pepper, sweet potato and courgette in a large bowl. Toss with olive oil and then add salt and thyme. Spread out in a large roasting pan–it’s fine if the veggies overlap a bit. Place the garlic head halves on the pan and rub with oil. Roast for 40 minutes, until the bottom sides of the veggies are quite brown.
When the vegetables are tender, add the tomatoes to the pan and roast for 12 more minutes. When you add the tomatoes, feel free to remove any veggies that look really done–the garlic, especially, may be golden enough by now.
While the veggies finish cooking, get out a large bowl. In it, whisk the lemon juice with the mustard, then drizzle in the olive oil, whisking all the while so the dressing emulsifies. Add the honey and pomegranate Essence, then sprinkle in some salt and pepper. Taste for seasonings, adding more molasses for tanginess, honey for sweetness, or salt to add flavor and tame the zing.
Remove the vegetables from the oven and transfer to the bowl. Toss with the dressing, and taste again for seasoning. Serve the vegetables warm or at room temperature, with an egg or some quinoa.