Heat the oven to 425 degrees.

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.

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.

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.

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.

Arrange the vegetables on a serving platter and drizzle with a few tablespoons of the vinaigrette and the remaining ½ cup of pomegranate seeds. Serve remaining vinaigrette on the side.