Roasted Brussels Sprouts and Squash with Pomegranate Seeds

Something Extra
Holiday 2016
Recipe Theme

Save more and savor more with recipes from our holiday issue!

 

Roasted Brussels Sprouts and Squash with Pomegranate Seeds

Roasted Brussels Sprouts and Squash with Pomegranate Seeds
Ingredients
1 lb. Brussels sprouts, cleaned and cut in half
1 small kabocha squash, peeled and cut into 2-inch cubes
2 cloves garlic, minced
3 tbsp. coconut oil
Salt and pepper to taste
1 cup fresh pomegranate seeds (arils)
2 tbsp. chopped parsley
Directions

Prep: 15 minutes, Cook: 40 minutes, Serves: 8

1. Preheat oven to 400˚F. Place Brussels sprouts, squash and garlic on a large baking sheet. Toss with oil, then season with salt and pepper and toss again. Roast for 40 minutes.

2. Remove from oven and let cool. Garnish with pomegranate seeds and parsley, then serve.

Nutritional Information:
128 calories, 4 g protein, 6 g total fat (5 g sat., 0 g trans), 19 g carbohydrate, 4 g fiber, 8 g sugar, 0 mg cholesterol, 15 mg sodium, 6 points

Comments

To add your comments, please log in.