This delicious and easy roasted vegetable dish is a perfect addition to any meal. With tender butternut squash, crispy Brussels sprouts, and sweet bursts of pomegranate, it offers a beautiful mix of flavors and colors. You can easily swap in your favorite veggies, making it a flexible and nutritious choice for a quick and satisfying side dish!
Recipe Ingredients:
- 1 large butternut squash
- 2 1/2 pounds Brussels sprouts
- 4 red onions, cut into chunks
- 1/2 cup olive oil
- 1 tablespoon chili powder
- Pinch kosher salt
- Pinch freshly ground black pepper
- 1/4 cup pomegranate molasses
- 1 cup pomegranate seeds
How To Make Brussels Sprouts Recipe?
- Preheat the Oven: Preheat your oven to 190°C / 375°F.
- Prepare the Butternut Squash: Use a knife to remove the top and bottom of the squash. Peel off the skin, cut the squash in half lengthwise, and remove the seeds. Chop into large pieces, then slice into matchsticks and finally into small dice. Divide evenly between two baking sheets.
- Trim and Prepare Brussels Sprouts: Trim the Brussels sprouts and cut them in half if desired (or leave them whole). Add them to the baking sheets with the squash along with the red onion chunks.
- Season and Roast: Drizzle the vegetables with olive oil, then sprinkle with chili powder, salt, and pepper. Toss to coat evenly. Roast in the preheated oven for 25-30 minutes or until the vegetables are tender and browned.
- Serve: Transfer the roasted vegetables to a serving dish. Drizzle with pomegranate molasses and sprinkle with pomegranate seeds. Toss gently and serve immediately.
Recipe Tips:
- Cut Vegetables Evenly: Make sure all the squash and Brussels sprouts are cut into similar-sized pieces. This helps them cook evenly and prevents some pieces from burning while others remain undercooked.
- Avoid Overcrowding the Baking Sheet: Spread the vegetables in a single layer on the baking sheets. If they are too close together, they will steam instead of roast, resulting in less crispiness.
- Use High Heat for Roasting: Roasting at 190°C / 375°F ensures the vegetables get a nice caramelized exterior. If they aren’t browning enough, you can increase the temperature slightly in the last 5 minutes.
- Toss Midway Through Cooking: Halfway through roasting, give the vegetables a good stir. This promotes even cooking and helps achieve a beautiful golden-brown color on all sides.
- Add Pomegranate Molasses After Roasting: Drizzle the pomegranate molasses on the vegetables only after roasting. This preserves its sweet-tart flavor and prevents it from burning in the oven.
How To Store Leftovers?
First, let the leftover Beautiful Brussels Sprouts cool to room temperature. Then, transfer them to an airtight container and store them in the refrigerator for up to 3 days.
Nutrition Facts
- Calories:148
- Total Fat:7 g
- Saturated Fat:1 g
- Carbohydrates:21 g
- Dietary Fiber:5 g
- Sugar:9 g
- Protein:3 g
- Cholesterol:0 mg
- Sodium:45 mg
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Beautiful Brussels Sprouts
Description
This delicious and easy roasted vegetable dish is a perfect addition to any meal. With tender butternut squash, crispy Brussels sprouts, and sweet bursts of pomegranate, it offers a beautiful mix of flavors and colors. You can easily swap in your favorite veggies, making it a flexible and nutritious choice for a quick and satisfying side dish!
Ingredients
Instructions
- Preheat the Oven: Preheat your oven to 190°C / 375°F.
- Prepare the Butternut Squash: Use a knife to remove the top and bottom of the squash. Peel off the skin, cut the squash in half lengthwise, and remove the seeds. Chop into large pieces, then slice into matchsticks and finally into small dice. Divide evenly between two baking sheets.
- Trim and Prepare Brussels Sprouts: Trim the Brussels sprouts and cut them in half if desired (or leave them whole). Add them to the baking sheets with the squash along with the red onion chunks.
- Season and Roast: Drizzle the vegetables with olive oil, then sprinkle with chili powder, salt, and pepper. Toss to coat evenly. Roast in the preheated oven for 25-30 minutes or until the vegetables are tender and browned.
- Serve: Transfer the roasted vegetables to a serving dish. Drizzle with pomegranate molasses and sprinkle with pomegranate seeds. Toss gently and serve immediately.
Notes
- Cut Vegetables Evenly: Make sure all the squash and Brussels sprouts are cut into similar-sized pieces. This helps them cook evenly and prevents some pieces from burning while others remain undercooked.
- Avoid Overcrowding the Baking Sheet: Spread the vegetables in a single layer on the baking sheets. If they are too close together, they will steam instead of roast, resulting in less crispiness.
- Use High Heat for Roasting: Roasting at 190°C / 375°F ensures the vegetables get a nice caramelized exterior. If they aren’t browning enough, you can increase the temperature slightly in the last 5 minutes.
- Toss Midway Through Cooking: Halfway through roasting, give the vegetables a good stir. This promotes even cooking and helps achieve a beautiful golden-brown color on all sides.
- Add Pomegranate Molasses After Roasting: Drizzle the pomegranate molasses on the vegetables only after roasting. This preserves its sweet-tart flavor and prevents it from burning in the oven.
Beautiful Brussels Sprouts