As an appetizer or a side, these brussels sprouts are a fantastic dish to accompany any holiday meal. They are the perfect mix of earthy, sweet, and salty and will have you coming back for more.
Prep Time: 10 minutes
Cook Time: 30 minutes
Total Time: 40 minutes
Servings (yield): 8
Nutrition:
Calories: 198
Protein: 4 g
Carbohydrates: 41 g
Fiber: 7 g
Sugars: 31 g
Fat: 4 g
Sat fat: 0 g
Trans fat: 0 g
Unsaturated fat
Cholesterol: 0 mg
Sodium: 209 mg
Ingredients:
1 1/2 lb. Brussels sprouts, trimmed and halved
1 whole small butternut squash, peeled and cubed
1 whole large red onions, peeled and cut into wedges
½ cup honey
1 cup Pomegranate seeds
½ cup crushed pistachios
Oil to drizzle
1 tsp each Salt/pepper to taste
1 tsp chili powder
Instructions:
- Preheat oven to 350°.
- Assemble Brussels, squash, and onions on a sheet tray. Drizzle oil and seasoning with salt, pepper, and chipotle powder.
- Bake for about 30 mins or until Brussels and squash are fork tender.
- Toss in 1 tbsp of lemon juice and zest and mix well.
- Place in a serving dish and top with drizzle of balsamic reduction, pomegranate seeds, and crushed pistachios. Enjoy!
