BRUSSELS SPROUTS WITH BUTTERNUT SQUASH AND POMEGRANATE SEEDS
"When Bobby Flay came to the ranch for a throwdown, he made a version of this dish. The color combination was so beautiful."
Provided by Ree Drummond : Food Network
Categories side-dish
Time 50m
Yield 10 to 12 servings
Number Of Ingredients 8
Steps:
- Preheat the oven to 400 degrees F. Use a knife to lop the top and bottom off the squash. Slice the skin off the sides, then cut the squash in half lengthwise and remove the seeds. Chop into small pieces. Divide the squash between 2 baking sheets.
- Trim the Brussels sprouts, then cut them in half if desired (or you can leave them whole). Arrange on the baking sheets with the squash. Break the quartered onions apart and add them to the baking sheets.
- Drizzle the vegetables with the olive oil. Season with salt and pepper, sprinkle with the chili powder and toss. Roast 30 to 35 minutes, or until browned.
- Take the vegetables out of the oven and tip into a serving dish. Drizzle with the pomegranate molasses and sprinkle on the pomegranate seeds. Toss and serve immediately.
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Waseem Fazal
[email protected]I can't wait to try this recipe! It looks so delicious.
Anil Pun
[email protected]This recipe is a great way to use up leftover Thanksgiving vegetables.
derpy dinosaur express
[email protected]I'm not a big fan of pomegranate seeds, so I omitted them from the recipe. The dish was still delicious without them.
Kacy Cole
[email protected]This recipe is a little time-consuming, but it's worth the effort. The roasted vegetables are so flavorful and delicious.
Supun Tharaka
[email protected]I made this dish for a vegan friend, and she loved it. She said it was one of the best vegan dishes she'd ever had.
Xahriyar Hasan
[email protected]This recipe is a great way to get your kids to eat their vegetables. My kids loved the roasted Brussels sprouts and butternut squash.
Arsey Jaja
[email protected]I love the combination of sweet and savory in this dish. The butternut squash and pomegranate seeds add a nice balance to the Brussels sprouts.
Poros Hasan
[email protected]This dish is so easy to make, but it looks and tastes like it came from a fancy restaurant.
Jawad Panhwar
[email protected]I'm not usually a fan of Brussels sprouts, but this recipe changed my mind. The roasted sprouts were crispy and delicious.
Hadi Arain
[email protected]This is my new favorite fall recipe! The roasted vegetables are so flavorful and comforting.
AMANDA Masondo
[email protected]I made this dish for a potluck, and it was a huge hit. Everyone loved the unique flavor combination and the beautiful presentation.
Nathan Dups
[email protected]I followed the recipe exactly, and the dish turned out perfectly. The vegetables were roasted to perfection, and the pomegranate seeds added a nice touch of sweetness.
Oghenemakpor Owumi
[email protected]This recipe is a great way to use up leftover vegetables. I had some Brussels sprouts and butternut squash that were about to go bad, and this dish was the perfect way to use them up. It turned out delicious!
Sayeed Azime
[email protected]I've made this dish several times now, and it's always a crowd-pleaser. The roasted vegetables are perfectly tender and flavorful, and the pomegranate seeds add a nice pop of color and tartness.
Mike Knop
[email protected]This recipe was a hit with my family! The combination of Brussels sprouts, butternut squash, and pomegranate seeds was unique and flavorful. The dish was also very easy to make, and I appreciated the step-by-step instructions.