Brussels Sprouts With Butternut Squash And Pomegranate Seeds Recipes

BEAUTIFUL BRUSSELS SPROUTS

Beautiful Brussels Sprouts image

Ree Drummond's Brussels sprouts recipe is just as delicious as it is gorgeous. The addition of pomegranate seeds and red onions will really make the dish stand out!

Time 40m

Yield 8 servings

Number Of Ingredients 8

Ingredients

1 1/2 lb. Brussels sprouts, trimmed and halved
1 whole small butternut squash, peeled and cubed
1 whole large red onions, peeled and cut into wedges
Olive oil, for drizzling
Salt and pepper, to taste
1 tsp. chili powder
1/3 c. Pomegranate sauce/pomegranate molasses
Pomegranate seeds

Steps:

Preheat the oven to 425 degrees.
Place the vegetables on a rimmed sheet pan and drizzle them with olive oil. Sprinkle with salt, pepper and chill powder and toss them together. Roast for 20 to 25 minutes, or until slightly browned. Remove the veggies from the oven and arrange them onto a serving platter.
Drizzle on the pomegranate sauce, then sprinkle on pomegranate seeds. Serve immediately.

BRUSSELS SPROUTS WITH BUTTERNUT SQUASH AND POMEGRANATE SEEDS

Brussels Sprouts with Butternut Squash and Pomegranate Seeds image

"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

Ingredients

1 large butternut squash (about 2 1/2 pounds)
2 pounds Brussels sprouts (about 5 cups)
4 red onions, quartered
1/2 cup olive oil
Kosher salt and freshly ground pepper
2 teaspoons chili powder
1/4 cup pomegranate molasses
1 cup pomegranate seeds

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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