Beautiful Baked Brussels Sprouts
by Editorial Staff
Brussels sprouts are baked on one baking sheet with diced butternut squash and red onions, then mixed with fresh pomegranate seeds and served as a side dish. The dish looks beautiful, like a scattering of bright gems – perfect for a festive dinner. The special taste of the vegetable garnish is given by the spicy chili powder added during baking and the tart-sweet pomegranate syrup, which is used to cover the prepared vegetables. Serve immediately while the vegetables are hot.
Cook: 50 minutes
Servings: 16
Ingredients
- 1 large butternut squash
- 1.1 kg. brussels sprouts
- 4 red onions, chopped
- 0.5 tablespoon. olive oil
- 1 tbsp chili powder
- A pinch of coarse salt
- A pinch of freshly ground black pepper
- 1/4 Art. pomegranate molasses
- 1 tablespoon. pomegranate seeds
Directions
- Preheat oven to 190 ° C.
- Cut off the top and bottom of the pumpkin. Peel the sides, then cut the pumpkin in half lengthwise and remove the seeds. Cut the pumpkin into large chunks, cut the chunks into slices, cut the slices into sticks, and then cut the sticks into cubes.
- Divide the pumpkin into 2 baking sheets. Trim the Brussels sprouts and cut them in half if desired (or you can leave them whole). Place on a baking sheet with the pumpkin and add the red onion.
- Drizzle the vegetables with olive oil, sprinkle with chili powder, season with salt, pepper, and stir.
- Bake until golden brown, 25-30 minutes. Place vegetables on a serving platter, drizzle with pomegranate molasses, and sprinkle with pomegranate seeds. Stir and serve immediately.
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