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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Peggie Thompson
[email protected]This recipe is a keeper! I will definitely be making it again and again.
Lilkelvin Mkt
[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.
daniel davies
[email protected]This dish is a great way to get your kids to eat their vegetables. My kids loved the sweet and savory flavors.
Muhammad Rashid MR
[email protected]I love the combination of flavors in this dish. The brussels sprouts, butternut squash, and pomegranate seeds all come together perfectly.
Ashee Nadeem
[email protected]This recipe is easy to follow and the end result is delicious. I would definitely recommend it to anyone looking for a new side dish.
William Sipapa
[email protected]I've made this dish several times, and it's always a crowd-pleaser. It's a great side dish for any occasion.
MUKUL DJ
[email protected]I made this dish for a potluck, and it was a big hit. Everyone loved the unique flavor combination.
Hailie white
[email protected]This dish is a great way to use up leftover butternut squash. I always have some in my fridge, and this is a delicious way to use it up.
HAIQA MASOOD
[email protected]I'm not a big fan of brussels sprouts, but this recipe changed my mind. They were so crispy and flavorful, and the pomegranate seeds added a nice pop of sweetness.
Princess Kadiri
[email protected]This was my first time cooking brussels sprouts, and I was pleasantly surprised. They were so flavorful and roasted perfectly. The butternut squash and pomegranate seeds were also a great addition.
Cryssie Zann
[email protected]I love this recipe! It's so easy to make and always turns out delicious. I like to add a bit of extra spice by adding a pinch of cayenne pepper.
DeAngelo Hawkins
[email protected]This dish was a hit! The combination of flavors was perfect, and the pomegranate seeds added a nice touch of sweetness and crunch. I will definitely be making this again.