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.