My favorite dish at thanksgiving every year is as beautiful and colorful as it is tasty: roasted brussel sprouts, butternut squash, and onion tossed in a maple & apple cider vinegar dressing and topped with pomegranate seeds.
Full of vitamins, fiber, and flavor! Plus, it’s easy to prep ahead of time when you’re preparing a big holiday meal.
1 stalk of brussel sprouts
1/2 medium yellow onion, chopped
1 large butternut squash, peeled
1 large pomegranate, seeded
3 tbsp maple syrup (can use sugar-free)
3 tbsp Apple cider vinegar
1 tsp minced garlic
Salt and pepper to taste
1. Preheat oven to 350 degrees Fahrenheit.
2. Place whole butternut squash in microwave for 6 minutes.
3. Remove brussel sprouts from stalk.
4. Chop onion and larger brussel sprouts in half.
5. Remove butternut squash from microwave, then peel and de-seed the squash.
6. Chop the squash into 1-inch cubes.
7. In a small bowl, combine maple syrup, apple cider vinegar, garlic, salt, and pepper and stir until well combined.
8. Toss brussel sprouts, butternut squash, and onions in maple syrup mixture until well-coated.
9. Place veggies on a greased cookie sheet and bake for 30 minutes or until all veggies are tender.
10. While the veggies are cooking, break open your pomegranate into a bowl of cold water and separate the seeds from the white flesh.
11. Remove veggies from oven, place in serving dish and top with pomegranate seeds.
12. Pause to admire, then enjoy!
What are your favorite winter veggies?