Baked Brussels Sprouts with Butternut Squash and Pomegranate Seeds
by Editorial Staff
For a tasty, vibrant, and eye-catching vegetable garnish, combine Brussels sprouts with red onions and butternut squash slices and bake in the oven, drizzled with olive oil, and sprinkle with chili powder for a savory flavor. And when the vegetables are ready, simply mix them with the pomegranate molasses for a delicious gloss and amazing sweet-tart flavor, and sprinkle with juicy pomegranate seeds. The perfect side dish for a New Year’s or Christmas dinner.
Cook: 50 minutes
Servings: 12
Ingredients
- 1 large butternut squash (approx 1.1 kg.)
- 1 kg. Brussels sprouts (about 5 tablespoon.)
- 4 red onions, cut into 4 pieces
- 0.5 tablespoon. olive oil
- 2 teaspoon chili powder
- 1/4 Art. pomegranate molasses
- 1 tablespoon. pomegranate seeds
Directions
- Preheat oven to 200 ° C. Uses a knife to cut the top and bottom of the pumpkin. Slice the rind off the sides, then cut the pumpkin in half lengthwise and remove the seeds. Cut into small cubes and place the pumpkin on 2 baking sheets.
- Trim the Brussels sprouts and, if desired, cut them in half (whole heads can be left). Place on a baking sheet with pumpkin. Divide the onion quarters and place them on baking trays.
- Drizzle the vegetables with olive oil. Season with salt and pepper, sprinkle with chili, and stir. Bake for 30-35 minutes or until golden brown.
- Remove vegetables from the oven and transfer to a serving platter. Drizzle with pomegranate molasses and sprinkle with pomegranate seeds. Stir and serve immediately.
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