This Is The Thanksgiving Side We Already Can’t Stop Eating
If you’re really being honest with yourself, we think you’ll agree side dishes are the highlight of just about any meal, including the marquee dining event of the year: Thanksgiving. So, when this secondary dish made its way to our desks alongside mashed potatoes, roasted carrots and more B-team deliciousness, we knew we were in for a treat. Still, we didn’t know just how good this seemingly simple side—which should have had a hard time to competing with potatoes mixed with butter and and yet somehow didn’t—would be. We hereby challenge you to serve this to your most vegetable-resistant relative this holiday season, as it’s (almost) certain to convert them to a plant-based lifestyle or, at the very least, encourage them to consume some small amount of greens on Turkey Day.
Or, you could just make it/order it pre-made for yourself and eat it now—we did/are.
Ingredients: 2 lbs brussels sprouts (trimmed and cut in half) 2 red onions (cut in half, then into 8 pieces each) 2 butternut squash (1 if large, diced) 1 Tbsp chili powder 1 tsp salt 1 Tbsp garlic powder 1 tsp cumin 1 cup pomegranate seeds 1 Tbsp pomegranate molasses 2 Tbsp olive oil
Directions: 1. Preheat oven to 350 degrees. On a baking sheet, toss all the veggies with olive oil and spices.
2. Bake until some of the leaves have browned—roughly 25 minutes—tossing about halfway through. If you like a crispy brussels sprout, just keep an eye on it.
3. Once plated, sprinkle with pomegranate seeds and drizzle molasses before serving.