Roasted Butternut Squash and Brussels Sprouts with Pomegranate

• Vegetarian
• Gluten free

• Produce

  • 1 lb Brussels sprouts
  • 3 cups Butternut squash* (you can
  • 1 Pomegranate

• Condiments

  • 2 tbsp Honey

• Baking & Spices

  • 1/4 tsp Pepper
  • 1/2 tsp Salt
  • 1 Pinch Salt

• Oils & Vinegars

  • 2 tbsp Grape seed oil

• Drinks

  • 1/2 2 tablespoons fresh squeezed orange juice, fresh squeezed

Found on robustrecipes.com

Description

Ingredients

• 3 cups cubed butternut squash* (you can, use pre pealed and chopped squash that you can sometimes find at your grocery store, which is what I recommend to save yourself time)
• 1 pound Brussels sprouts, stem ends trimmed off, outer leaves removed, and cut in half lengthwise
• 2 tablespoons grape seed oil
• ½ teaspoon salt
• ¼ teaspoon pepper
• 2 tablespoons honey (or sub maple syrup for vegans)
• 2 tablespoons fresh squeezed orange juice (about ½ of an orange)
• Pinch of salt
• 1 pomegranate

Directions

• Preheat oven to 400 degrees
• If you want to cut the butternut squash yourself see notes below.
• Spread the cubed, defrosted butternut squash and Brussels sprouts evenly onto your large rimmed baking sheet, keeping the Brussels sprouts on one half and the squash on the other half (see picture above). If you don’t have an extra-large rimmed baking sheet for everything to lie flat in an even layer, then use two separate baking sheets. Toss in the grapeseed oil and the salt and pepper, but make sure to keep the squash and sprouts separate. Lay the sprouts cut side down.
• Roast in the oven for 15 minutes. Remove from the oven and gently toss the squash and stir the sprouts, making sure to keep the sprouts cut side down and everything on their separate sides. Return to the oven for 10 minutes.
• While the Brussels sprouts and squash are roasting, make the orange-honey glaze. Whisk the orange juice, honey, and salt together. Set aside.
• To open a pomegranate grab a large mixing bowl and fill it with cold water. Cut each end off of your pomegranate. You will see sections on the exposed end of the pomegranate. Use your knife to score each section (there are usually 4 to 5 sections). Break open the pomegranate under the water, and use your hands to break up each section of the pomegranate. From there use your fingers to gently remove the arils from the pith (the white part) and the skin. Discard the big pieces of skin. The pith will float to the top and the arils will sink to the bottom of the bowl. Once you have removed all of the arils from the pomegranate use your hand to skim the pith off the surface of the water. Drain the bowl of pomegranate, catching the arils in a strainer. Set the arils aside.
• Returning to the squash and Brussels sprouts, once they have roasted for a total of 25 minutes the sprouts should be tender and charred on the cut end. Remove the Brussels sprouts into a bowl and set aside. Toss the squash with the orange-honey glaze. Return the squash to the oven for another 5 minutes, or until the glaze has reduced and slightly caramelized on the squash.
• Add the Brussels sprouts back to the squash, gently tossing them together. Transfer to a serving platter or bowl. Serve the pomegranate arils on the side with a spoon for guests to top the salad as desired. Serve immediately.
• Reheat leftovers slowly; however they are best when fresh because the Brussels sprouts lose their crispiness. Store the pomegranate arils separately; they can last for several days. This dish is also delicious served cold. The Brussels sprouts do lose their crispy texture but the flavors of the chilled veggies intensifies. Therefore, if you decide to serve this dish cold then you can easily make it a day or two in advance.