“When Bobby Flay came to the ranch for a throwdown, he made a version of this dish. The color combination was so beautiful.”
| Level: | Easy |
| Total: | 50 min |
| Prep: | 20 min |
| Cook: | 30 min |
| Yield: | 10 to 12 servings |
Ingredients
- 1 large butternut squash (about 2 1/2 pounds)
- 2 pounds Brussels sprouts (about 5 cups)
- 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 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 (or you can leave them whole). Arrange on the baking sheets 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.
Nutrition Facts
| Serving Size | 1 of 12 servings |
| Calories | 183 |
| Total Fat | 9 g |
| Saturated Fat | 1 g |
| Carbohydrates | 25 g |
| Dietary Fiber | 5 g |
| Sugar | 12 g |
| Protein | 3 g |
| Cholesterol | 0 mg |
| Sodium | 475 mg |
Reviews
I love brussel sprouts and roasting them is my favorite preparation. I also love and use pomegranate molasses frequently. So this recipe caught my eye. Since there’s only two of us, I halved the recipe, used sweet paprika instead of chili powder and add about 2 oz uncooked bacon with the veggies. The addition of Pomegranate Molasses takes this recipe over the top — wow. Hard to stop eating, even though there were only the two of us we finished it off and wish we had more. Definitely a keeper — even without the addition of butternut squash, I’ll always dress roasted brussel sprouts with pomegranate molasses.
I made this phenomenal dish for a company party. Absolutely EVERYONE raved about it! I did take the liberty to make a few small modifications to the recipe.
Instead of using whole butternut squash, I went to Sprouts and purchased weight equivalent packages of pre-peeled & cubed butternut squash.
I also refrained from using chili powder because many of my coworkers do not like spicy.
Finally, when I originally read the recipe somehow I missed the ingredient of pomegranate syrup. Instead I drizzled the dish with Vanilla fig balsamic vinegar.
Even with these small modifications it was HUGE HIT! I real must try!
I found a recipe to make my own pomegranate molasses which was rather easy. I would recommend doubling that. The recipe did need a bit of added flavor of which I’ve yet to determine what that is. Overall, very old. I’ll continue to use it and make tweaks to accommodate my flavor profile.
This was fabulous! Will absolutely make it again and again. I didn’t have the pomegranate molasses, so just went without and it was delicious, but next time will check out whole foods or take the time to make it myself.
One of my family’s favorites!
This was a hit for Christmas. I had to make the pomegranate molasses from scratch but it wasn’t difficult.
Loved it! I made it for Thanksgiving and my family requested it for Christmas,they asked me to double the recipe. Brussels sprouts and butternut squash with pomegranates, and all seven of my grandkids loved it too!! Amazing!
I made this recipe for Tthanksgiving and the family loved it. I couldn’t find pomegranate molasses, so I made the drizzle with honey and balsamic vinegar. I will keep looking for the molasses, I’d like to taste the difference.
I made this for Thanksgiving ’15. It was a huge success and requests were made to make it an annual addition to the meal. Thank you for a great recipe.
Excellent recipe!! I was a bit hesitant at first because it was a tweaked version of a Bobby Flay recipe, which I’ve never had any success with. Pioneer woman nailed this and it’s significantly different! Perfect balance of sweet-spicy. I made my own molasses. Easy to do, just takes about 1 hr. 20 minutes to reduce to molasses consistency.