Brussels Sprouts with Butternut Squash and Pomegranate Seeds

Ree Drummond

( vegetables, brussels sprouts, butternut squash )

Yield: 5 - 6 servings

Ingredients

½ butternut squash (1 lb)
1 lb Brussels sprouts (2 cups)
2 red onions
½ C EVOO
Kosher salt and ground pepper
2 tsp chili powder
¼ C pomegranate molasses
½ C pomegranate seeds or substitute
      dried cranberries (hydrated in pomegranate juice)

Instructions

1. Ahead of time: If using cranberries, soak them in pomgranate juice then use the excess juice in the molasses.
2. Preheat oven to 400° F.
3. Lop top and bottom of squash with knife. Slice skin off, then cut the squash in half lengthwise and remove seeds. Chop into small pieces. Arrange on a baking sheet.
4. Trim the Burssels sprouts, then cut them in half if desired (you can leave them whole). Arrange on the baking sheet with the squash.
5. Break the quartered onions apart and add them to the baking sheets.
6. 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.
7. Take the vegetables out of the oven and tip into a serving dish. Drizzle with the pomegranate molasses and sprinkle on the cranberries.
8. Toss and serve immediately.