Brussels Sprouts with Butternut Squash and Pomegranate Seeds
I originally found this recipe in the “Food Network Magazine” while waiting in a doctors office. I made it for Thanksgiving with minor changes and it was a huge hit. It is now a regular at my house!
Image thanks to Food Network
Ingredients:
1 large butternut squash, peeled and cut into 1/2 inch chunks
2 pounds Brussels Sprouts, trimmed and halved
1 red onion, sliced
avocado oil to toss vegetables
kosher salt and pepper
2 teaspoons chili powder or crushed red pepper, feel free to use more if you like it spicy
1/4 cup pomegranate molasses* - (prepare with 1 cup unsweetened pomegranate juice)
1 cup pomegranate arils (seeds)
Directions:
Prepare pomegranate molasses by simmering unsweetened pomegranate juice (Pom) until it reduces to a syrup, about 15 minutes. It will thicken further as it cools.
Preheat oven to 400 degrees. Prep vegetables and lay them out in 2 1/2 sheet pans. I usually place all of the squash in one pan and all of the sprouts in another and then divide the onions between them. This way if they roast at different rates, you can take one out at a time.
Drizzle vegetables with avocado oil. Season with salt, pepper and chili powder and toss. Make sure that vegetables are spread out in a single layer on sheet pan.
Roast for 30-35 minutes or until browned, stirring once in the middle of cooking time
Take the vegetables out of the oven and combine in a serving dish. Drizzle with the pomegranate molasses and sprinkle with pomegranate arils. Toss and serve immediately.