Beautiful baked Brussels sprouts
Votes: 7
Time: 50 min.
Complexity: easily
Servings: 16
Complexity: easily
Servings: 16
Nutritional value per serving:
Calories 148, total fat 7 G., saturated fats 1 G., proteins 3 G., carbohydrates 21 G., fiber 5 G., cholesterol 0 mg, sodium 45 mg, sugar 9 G.
Calories 148, total fat 7 G., saturated fats 1 G., proteins 3 G., carbohydrates 21 G., fiber 5 G., cholesterol 0 mg, sodium 45 mg, sugar 9 G.
Brussels sprouts are roasted on a single baking sheet with diced butternut squash and red onion, then tossed with fresh pomegranate seeds and served as a side dish. The dish looks beautiful, like a scattering of bright gems—perfect for a holiday dinner. The piquant chili powder added during roasting and the tart-sweet pomegranate molasses drizzled over the finished vegetables add a special flavor to the vegetable side dish. Serve immediately while the vegetables are hot.
The recipes use measuring containers with the following volumes:
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.
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.
Ingredients for the recipe:
- 1 large butternut squash
- 1.1 kg Brussels sprouts
- 4 red onions, cut into pieces
- 0.5 cups olive oil
- 1 tbsp chili powder
- A pinch of coarse salt
- A pinch of freshly ground black pepper
- 1/4 tbsp. pomegranate molasses
- 1 tbsp. pomegranate seeds
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Recipes with similar ingredients: Brussels sprouts, butternut squash, red onion, chili seasoning, pomegranate molasses, pomegranate
Cooking the dish according to the recipe:
- Preheat oven to 190°C.
- Trim the top and bottom of the pumpkin. Peel the sides, then cut the pumpkin in half lengthwise and remove the seeds. Cut the pumpkin into large chunks, slice the chunks, cut the slices into bars, and then cut the bars into cubes. Divide the pumpkin between 2 baking sheets.
- Trim the Brussels sprouts and, if desired, cut them in half (or leave them whole). Place them on a baking sheet along with the squash and add the red onion. Drizzle the vegetables with olive oil and sprinkle with chili powder, season with salt and pepper, and stir. Bake until golden brown, 25-30 minutes.
- Place the vegetables on a serving platter, drizzle with pomegranate molasses, and sprinkle with pomegranate seeds. Stir and serve immediately.
Categories:
recipe / Vegan dishes / Dishes rich in fiber / Gluten-free dishes / Low sodium content / Baking tray / Festive dishes / Christmas / Calorie content of prepared meals / Main courses / Side dishes / Vegetables and mushrooms / / Cabbage dishes / Main courses with cabbage / Brussels sprouts dishes / Ree Drummond
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