Brussels Sprouts with Butternut Squash and Pomegranate Seeds

For most people, the turkey is the star of the Thanksgiving feast. For me, it is the side dishes. The more side dishes, traditional or not, the better. Brussels Sprouts With Butternut Squash and Pomegranate Seeds is a stunning side dish which will brighten your table with its gorgeous colors and dynamic flavors. So delectable, this dish will become a new tradition of your future Thanksgiving meals.

                                                                      Brussels Sprouts with
                                                                      Butternut Squash and
                                                                       Pomegranate Seeds
                                                                             courtesy of
                                                                    foodnetwork magazine 

Ingredients

1 large butternut squash
2 pounds Brussels sprouts
4 red onions
1/2 cup olive oil
Kosher salt and freshly ground pepper
2 tablespoons chili powder
1/4 cup pomegranates molasses
1 cup pomegranate seeds 

Directions

Preheat the oven to 400 degrees F.  Use a knife to lop the top and bottom off the squash. Slice the skin off the sides, then cut the squash in half lengthwise and remove the seeds. Chop into small pieces. Divide the squash between 2 baking sheets.

Trim the  Brussels sprouts, then cut them in half if desired. Arrange on a baking sheet with the squash. Break the quartered onions apart and add them to the baking sheets.

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.

Take the vegetables out of the oven and tip into a serving dish. Drizzle with the pomegranate molasses and sprinkle on the pomegranate seeds. Toss and serve immediately.

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