Q1: What is the absolute, number one secret to roasted vegetables that are sweet and nutty, not bitter?

The secret is caramelization! By roasting them in a hot oven until they have deep, dark brown, and crispy spots, you are caramelizing their natural sugars. This is the key that transforms their flavor from potentially bitter to wonderfully sweet, deep, and nutty.

Q2: What is pomegranate molasses, and is there a good substitute?

Pomegranate molasses is a classic Middle Eastern ingredient made from reduced pomegranate juice.1 It has a unique, intense sweet-tart flavor. If you can't find it, you can substitute it with a high-quality balsamic glaze.

Q3: Can I make this side dish ahead of time for a holiday dinner?

Yes, absolutely! The best method is to prep all your vegetables a day or two in advance. Then, on the day of your dinner, all you have to do is toss them with the oil and spices and pop them in the oven.

Q4: Can I use a different kind of squash or vegetable?

Yes! This recipe is wonderfully versatile. It would also be fantastic with other hearty, winter vegetables like sweet potatoes, carrots, or parsnips.

Q5: How do I get the seeds out of a pomegranate without making a huge mess?

The best and cleanest method is the "water bowl" trick! Simply cut your pomegranate in half, and then submerge the halves in a large bowl of water. You can then use your fingers to break apart the sections and easily pop out the seeds (arils). The seeds will sink to the bottom, and all the bitter, white pith will float to the top!

Roasted Brussels Sprouts and Butternut Squash

Roasted Brussels Sprouts and Butternut Squash (Easy Holiday Side!)

A simple and vibrant recipe for roasted Brussels sprouts and butternut squash, perfect as a fall or holiday side dish. This one-pan (or two-pan) meal features chunks of butternut squash, Brussels sprouts, and red onions tossed with olive oil and chili powder, then roasted until tender and caramelized. The finished vegetables are transferred to a serving dish and tossed with a sweet and tangy pomegranate molasses and a sprinkle of fresh pomegranate seeds for a pop of color and flavor.

Author: Evelyn

Ingredients

1 large butternut squash (about 2 1/2 pounds)
2 pounds Brussels sprouts
4 red onions, quartered
1/2 cup olive oil
Kosher salt and freshly ground pepper
2 teaspoons chili powder
1/4 cup pomegranate molasses
1 cup pomegranate seeds

Instructions

Preheat the oven to 400°F.
Prepare the butternut squash by peeling it, cutting it in half lengthwise, removing the seeds, and chopping it into small pieces.
Trim the Brussels sprouts and cut them in half if desired. Break the quartered onions apart into wedges.
Divide the squash, Brussels sprouts, and onions between two baking sheets.
Drizzle the vegetables with the olive oil. Season with salt and pepper, sprinkle with the chili powder, and toss to coat everything evenly.
Roast for 30 to 35 minutes, or until the vegetables are tender and browned.
Transfer the roasted vegetables to a large serving dish.
Drizzle with the pomegranate molasses and sprinkle with the pomegranate seeds. Toss to combine and serve immediately.

Notes

This is a very easy and healthy sheet pan side dish, perfect for a large gathering or a holiday like Thanksgiving or Christmas.
Using two baking sheets is a key step that ensures the vegetables have enough space to roast and caramelize rather than steam.
The combination of sweet roasted vegetables with the tart pomegranate molasses creates a delicious, balanced flavor profile.
This dish is naturally vegan and gluten-free.

Find it online: https://cookupjoy.com/roasted-brussels-sprouts-and-butternut-squash/