BRUSSELS SPROUTS WITH BUTTERNUT SQUASH AND POMEGRANATE SEEDS
"When Bobby Flay came to the ranch for a throwdown, he made a version of this dish. The color combination was so beautiful."
Provided by Ree Drummond : Food Network
Categories side-dish
Time 50m
Yield 10 to 12 servings
Number Of Ingredients 8
Steps:
- 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.
ROASTED BRUSSELS SPROUTS WITH POMEGRANATE AND HAZELNUTS
Steps:
- Preheat the oven to 375 degrees F.
- Put the Brussels sprouts in a medium roasting pan; toss with the canola oil and season with salt and pepper. Roast in the oven until light golden brown and a knife inserted into the centers goes in without any resistance, about 45 minutes.
- Transfer the sprouts to a large bowl and add the pomegranate molasses, pomegranate seeds, hazelnuts, and lime and orange zests. Season with salt as needed.
ROASTED BRUSSELS SPROUTS WITH POMEGRANATES AND VANILLA-PECAN BUTTER
Provided by Bobby Flay
Categories side-dish
Time 1h10m
Yield 4 to 6 servings
Number Of Ingredients 10
Steps:
- Combine the butter and vanilla bean seeds in a small bowl. Fold in the pecans and season with salt and pepper. Cover and refrigerate for at least 30 minutes before serving.
- Preheat the oven to 375 degrees F.
- Place the Brussels sprouts in a medium roasting pan and toss with the oil and season with salt and pepper. Roast in the oven until lightly golden brown, 20 minutes.
- Remove the pan from the oven, add the pomegranate molasses and stir to combine. Return to the oven and cook until just tender, about 10 minutes longer.
- Transfer the sprouts to a large bowl, add the pomegranate seeds and lime and orange zests. Transfer to a platter and top with some of the Vanilla-Pecan butter.
BRUSSELS SPROUTS WITH WALNUTS AND POMEGRANATE
Roasting brussels sprouts brings out their nutty sweetness and keeps them crisp-crunchy around the edges. Tossing them with walnuts and tangy, jewel-like pomegranate seeds adds texture and brightness. It's worth seeking out pomegranate molasses (widely available in most large grocery stores) to finish this dish. But if you can't find it, don't let it stop you from make this celebration-worthy side.
Provided by Colu Henry
Categories vegetables, side dish
Time 30m
Yield 4 servings
Number Of Ingredients 7
Steps:
- Heat the oven to 425 degrees. In a large bowl, toss brussels sprouts with the olive oil. Season well with the salt and black pepper and toss again. Spread everything evenly on a sheet pan cut-side-down and roast until crisp and deeply golden brown, about 25 to 30 minutes, flipping the sprouts halfway through to ensure even browning.
- Meanwhile, toast the walnuts in a skillet over medium-low heat, stirring frequently to ensure they don't burn, about 4 to 5 minutes. Remove from heat and set aside.
- When the brussels sprouts are done roasting, toss them with the toasted walnuts and the pomegranate seeds. Drizzle with the pomegranate molasses (about 1 teaspoon or so), if using. Season with flaky salt.
Nutrition Facts : @context http, Calories 218, UnsaturatedFat 13 grams, Carbohydrate 18 grams, Fat 16 grams, Fiber 7 grams, Protein 7 grams, SaturatedFat 2 grams, Sodium 455 milligrams, Sugar 5 grams
SIZZLED SPROUTS WITH PISTACHIOS & POMEGRANATE
Add a deliciously different side dish to your Christmas spread with these pan-fried sprouts and juicy pomegranate seeds, drizzled with pomegranate molasses
Provided by Good Food team
Categories Side dish
Time 30m
Number Of Ingredients 5
Steps:
- Heat the oil in a large frying pan over a medium-high heat. Put the sprouts in the pan, cut-side down, and leave them to fry for 10-15 mins, tossing occasionally. If they're just lightly brown, carry on cooking for a further 5 mins until blistered.
- Scatter over the pistachios and stir-fry until toasted. Remove from the heat and stir through the pomegranate seeds. Season with salt and tip into a serving dish. Drizzle with a little pomegranate molasses, if you like.
Nutrition Facts : Calories 126 calories, Fat 8 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 6 grams carbohydrates, Sugar 4 grams sugar, Fiber 5 grams fiber, Protein 4 grams protein
ROASTED BRUSSELS SPROUTS WITH POMEGRANATE & FETA
Tender caramelized Brussels sprouts roasted to perfection and topped with the sweet crunch of pomegranate seeds and salty feta. A contrast of flavors (and colors) makes this the perfect side dish for the season!
Provided by Kare for Kitchen Treaty
Time 40m
Number Of Ingredients 6
Steps:
- Preheat oven to 400 degrees Fahrenheit.
- Prepare sprouts. First, rinse them well, then cut any brown ends off of the bottom and remove any shriveled or brown leaves. Cut larger sprouts in half so that all pieces are roughly the same size. Rinse and shake off excess water.
- Pour sprouts onto a large rimmed baking sheet, drizzle with the olive oil, and toss gently until well-coated. Sprinkle with 1/8 teaspoon salt.
- Bake, turning every 10 minutes, until tender and browned, about 30 minutes.
- Remove from oven and arrange on a plate. Sprinkle feta and pomegranate seeds over the top, then drizzle with the pomegranate molasses. Taste and add additional salt if desired. Serve.
BURNT SPROUTS WITH POMEGRANATE & SESAME
Add a deliciously different side dish to your Christmas dinner spread with these pan-fried Brussels sprouts and juicy pomegranate seeds, drizzled with pomegranate molasses
Provided by Barney Desmazery
Categories Side dish
Time 30m
Number Of Ingredients 6
Steps:
- Heat the oil in a large frying pan over a medium heat. Put the sprouts in the pan, cut-side down, and leave them to sizzle away happily for 10 mins without disturbing them.
- Halfway through cooking, dot over the butter and leave it to sizzle and brown - the sprouts need to be really crispy and dark brown. If they are just lightly brown, carry on cooking for another 5-10 mins.
- Scatter over the sesame seeds and stir-fry everything until the seeds are toasted. Off the heat, toss through the pomegranate seeds, then season the sprouts with salt and tip into a serving dish. Drizzle with the pomegranate molasses before serving.
Nutrition Facts : Calories 205 calories, Fat 16 grams fat, SaturatedFat 4 grams saturated fat, Carbohydrate 8 grams carbohydrates, Sugar 7 grams sugar, Fiber 6 grams fiber, Protein 4 grams protein, Sodium 0.2 milligram of sodium
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