Beautiful Brussels Sprouts
(from home4edu’s recipe box)
The sauce or glaze (from her website): And then—and this is totally optional!—grab a bottle of pomegranate sauce, otherwise known as pomegranate molasses because of the dark, thick, rich color and consistency! I learned this trick from Bobby Flay many moons ago, when he traveled to the ranch for our Thanksgiving Throwdown, and I’ve been drizzling my sprouts with the stuff ever since!
You can also do a balsamic glaze instead, which gives it a nice bite. Instructions for that glaze are here- http://thepioneerwoman.com/cooking/caprese-salad/ Yum!
Source: http://thepioneerwoman.com/cooking/beautiful-brussels-sprouts/
Prep time: 20 minutes
Cook time: 20 minutes
Serves 8 people
Categories: Vegetables
Ingredients
- 1-1/2 pound 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 teaspoon Chili Powder
- 1/3 cup Pomegranate Sauce/pomegranate Molasses
- Pomegranate Seeds
Directions
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Preheat the oven to 425 degrees.
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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.
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Roast for 20 to 25 minutes, or until slightly browned. Remove the veggies from the oven and arrange them onto a serving platter.
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Drizzle on the pomegranate sauce, then sprinkle on pomegranate seeds. Serve immediately.