Time: 50 min.
Complexity: easily
Servings: 10-12

For a delicious, vibrant, and eye-catching vegetable side dish, combine Brussels sprouts with red onion and sliced ​​butternut squash and roast in the oven, drizzling with olive oil and sprinkling with chili powder for a tangy finish. When the vegetables are done, simply toss them with pomegranate molasses for a delicious sheen and a wonderfully sweet-tart flavor, and top with juicy pomegranate seeds. The perfect side dish for a New Year's or Christmas dinner.

Ingredients:

• 1 large butternut squash (about 1.1 kg)
• 1 kg Brussels sprouts (about 5 cups)
• 4 red onions, cut into 4 pieces
• 0.5 cups olive oil
• 2 tsp chili powder
• 1/4 tbsp. pomegranate molasses
• 1 tbsp. pomegranate seeds

Substituting ingredients
Measuring containers used

1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Recipes with similar ingredients

butternut squash, Brussels sprouts, red onion, chili seasoning, pomegranate molasses, pomegranate

We recommend

Preparation:

Step 1
• Preheat the oven to 200°C. Use a knife to trim the top and bottom of the pumpkin. Trim the sides, then cut the pumpkin in half lengthwise and remove the seeds. Dice the pumpkin into small cubes and arrange on 2 baking sheets.
Step 2
• Trim the Brussels sprouts and, if desired, cut them in half (you can leave them whole). Place them on the baking sheet with the pumpkin. Quarter the onions and place them on the baking sheets.
Step 3
• Drizzle the vegetables with olive oil. Season with salt and pepper, sprinkle with chili powder, and toss. Bake for 30-35 minutes or until golden brown.
Step 4
• Remove the vegetables from the oven and transfer to a serving dish. Drizzle with pomegranate molasses and sprinkle with pomegranate seeds. Stir and serve immediately.

Votes: 1