Best Beautiful Brussels Sprouts Recipes

Beautiful Brussels Sprouts image

Time 40m

Yield 8 servings

Number Of Ingredients 8

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
Olive oil, for drizzling
Salt and pepper, to taste
1 tsp. chili powder
1/3 c. Pomegranate sauce/pomegranate molasses
Pomegranate seeds

Steps:

Preheat the oven to 425 degrees.
Place the vegetables on a rimmed sheet pan and drizzle them with olive oil. Sprinkle with salt, pepper and chill powder and toss them together. Roast for 20 to 25 minutes, or until slightly browned. Remove the veggies from the oven and arrange them onto a serving platter.
Drizzle on the pomegranate sauce, then sprinkle on pomegranate seeds. Serve immediately.

Beautiful Brussels Sprouts image

Provided by Ree Drummond : Food Network

Categories side-dish

Time 50m

Yield 16 servings

Number Of Ingredients 9

1 large butternut squash
2 1/2 pounds Brussels sprouts
4 red onions, cut into chunks
1/2 cup olive oil
1 tablespoon chili powder
Pinch kosher salt
Pinch freshly ground black pepper
1/4 cup pomegranate molasses
1 cup pomegranate seeds

Steps:

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.