Brussels Sprouts With Butternut Squash And Pomegranate Seeds
Serves: 3
Halle Leffler
1 January 1970
Based on User reviews:
46
Spice
52
Sweetness
49
Sourness
41
mins
Prep time (avg)
5.2
Difficulty
Ingredients:
Directions:
1
Watch how to make this recipe
2
Preheat the oven to 400 degrees F
3
Use a knife to lop the top and bottom off the squash
4
Slice the skin off the sides, then cut the squash in half lengthwise and remove the seeds
5
Chop into small pieces
6
Divide the squash between 2 baking sheets
7
Trim the Brussels sprouts, then cut them in half if desired (or you can leave them whole)
8
Arrange on the baking sheets with the squash
9
Break the quartered onions apart and add them to the baking sheets
10
Drizzle the vegetables with the olive oil
11
Season with salt and pepper, sprinkle with the chili powder and toss
12
Roast 30 to 35 minutes, or until browned
13
Take the vegetables out of the oven and tip into a serving dish
14
Drizzle with the pomegranate molasses and sprinkle on the pomegranate seeds
15
Toss and serve immediately
16
Photograph by Dave Malosh