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Roasted Brussels Sprouts and Butternut Squash with Molasses and Poms



Beautiful and delicious! This easy roasted pan of veggies is perfect for a holiday dinner or just family night. It can also be doubled to feed a dozen- simply divide doubled ingredients onto two baking sheets. And, if pomegranates are not in season, you can substitute dried cranberries. They, too, will add the right pop of red!

Roasted Brussels Sprouts and Butternut Squash with Molasses and Poms (serves 6)

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1 pound diced butternut squash

1 pound Brussels sprouts, cleaned and halved

1 large red onion, quartered

1/4 cup olive oil

Salt and freshly ground pepper

1 teaspoon chili powder

1/4 cup molasses

1/2 cup pomegranate seeds

Preheat oven to 400 degrees. Prepare baking sheet with parchment. Break quartered onion apart, and toss with Brussels, squash and olive oil in a large bowl. Spread onto baking sheet. Sprinkle with salt, pepper, and chili powder. Roast 30 minutes until veggies begin to brown. Empty pan contents into serving dish. Drizzle with molasses and sprinkle with poms. Toss and serve immediately. Enjoy!

PRINTER FRIENDLY VERSION

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MyPlate2Yours

Lynn Dugan

Registered Dietitian / Chef
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