Photo: Gabriel Gurrola
Roasted Vegetables with Pomegranate Vinaigrette
16 ingredients
Adapted from Yotam Ottolenghi’s
openrecipes
Estimated Nutrition (whole recipe, rough)
708
Calories
13g
Protein
16g
Fat
142g
Carbs
What these numbers assume — 16 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Potato | 1 medium (173g) baked | 161 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Cherry | 1 cup (138g) | 87 |
| Pomegranate | 1/2 cup seeds (87g) | 72 |
| Honey | 1 tbsp (21g) | 64 |
| Molasses | 1 tbsp (20g) | 58 |
| Red Onion | 1 medium (110g) | 44 |
| Fennel Bulb | 1/2 bulb (87g) | 27 |
| Carrot | 1 medium (61g) | 25 |
| Tomato | 1 medium (123g) | 22 |
| Lemon | juice of 1 lemon (48ml) | 12 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Garlic | 1 clove (3g) | 4 |
| Thyme | 1 tsp dried (1.4g) | 4 |
| Mustard | 1 tsp (5g) yellow | 3 |
| Salt | 1 tsp (6g) | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
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 in our database.
View the full recipe at the original source →
By biggirlssmallkitchen ·
Recipe sourced from
openrecipes