The best roasted veggies ever...with horseradish vinaigrette. For the veggies I used: broccoli, butternut squash, green cauliflower, Brussels sprouts, halved. Toss the veggies with 2 parts olive oil, 1 part white balsamic, (or sub white wine vinegar or rice vinegar) sea salt, black pepper, nutmeg, and a few pinches of cayenne. Bake at 400 for 35-45 min. As soon as the veggies are done, take them out and toss with a can of white beans, allow to cool to room temp and add the pomegranate seeds and toss with dressing.
Prepared horseradish (I use extra hot), Garlic, Shallot, Honey, EVOO, sea salt, pepper, parsley