Description

Roasted Brussel Sprots, Butternut Squash, Red Onions with pomegranate sauce

Ingredients

3 lb.Brussel Sprouts 2 lb. Butternut Squash 2 large Red Onions 2-3 tablespoons olive oil Salt and pepper, to taste 2 teaspoons Chili Powder ½ cup Pomegranate Sauce/Molasses Pomegranate Seeds to garnish

Instructions

Preheat oven to 425 degrees. Place all the vegetables into a large bowl, drizzle olive oil over, sprinkle salt, pepper and chili powder and toss to coat. Transfer vegetables onto a sheet pan, lightly drizzle olive oil over vegetable and roast for 20- 25 minutes or until desired tenderness and vegetables are slightly browned. If desired place under the broiler for 2-3 minutes for additional color. Transfer vegetables onto a serving platter and drizzle pomegranate sauce over top and garnish with pomegranate seeds.

Serves

8 - 10

Roasted Vegetables