Save Recipe Print
Total:
50 min
Active:
20 min
Yield:
16 servings
Level:
Easy
Total:
50 min
Active:
20 min
Yield:
16 servings
Level:
Easy

Ingredients

Directions

Watch how to make this recipe.

Preheat the oven to 375 degrees F.

Use a knife to lop off the top and bottom of the squash. Slice the skin off the sides, then cut the squash in half lengthwise and remove the seeds. Cut the squash into large pieces, cut the pieces into slices, cut the slices into matchsticks and then cut the matchsticks into dice. Divide the squash between 2 baking sheets.

Trim the Brussels sprouts, then cut them in half if desired (or you can leave them whole). Arrange them on the baking sheets with the squash and add the red onions. Drizzle the vegetables with the olive oil, sprinkle with the chili powder, salt and pepper and toss. Roast until browned, 25 to 30 minutes.

Tip the vegetables into a serving dish, drizzle with the pomegranate molasses and sprinkle on the pomegranate seeds. Toss and serve immediately.

My Private Notes

Add a Note
Get the Recipe

Buffalo Chicken Enchiladas

Rotisserie chicken is the time-saving secret to this mashup of favorites.

IDEAS YOU'LL LOVE

Balsamic-Roasted Brussels Sprouts

Recipe courtesy of Ina Garten

Basic Brussels Sprouts

Recipe courtesy of Alton Brown

Roasted Brussels Sprouts

Recipe courtesy of Food Network Kitchen

Brussels Sprouts Gratin

Recipe courtesy of t'afia

Brussels Sprouts with Pancetta

Recipe courtesy of Giada De Laurentiis

Brussels Sprouts Supreme

Recipe courtesy of Marcela Valladolid

Brussel Sprouts with Pistachios

Recipe courtesy of Trisha Yearwood

Brussels Sprouts with Bacon

Recipe courtesy of Food Network Kitchen

Roasted Brussels Sprouts with Grapes

Recipe courtesy of Food Network Kitchen

Browse Reviews By Keyword

          Latest Stories