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Roasted Brussels and Delicata

Author: susan brettler
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Roasted Brussels and Delicata

Author: susan brettler
Ingredients
  • 2 lbs Brussels sprouts
  • 2 lbs delicata squash, washed
  • 1 Red onion
  • Olive oil
  • Salt
  • Pepper
  • 1 Tb Zaatar, more if needed
  • Pomegranate seeds or dried cranberries
Directions
  1. Preheat oven 425. Cut Brussels sprouts in half. Slice off ends of squash. Cut squash lengthwise. Scoop out seeds and discard. Slice into half moon shapes even sized pieces. Peel onion and cut in half and slice 1/4 inch width. Using 2 shallow pans with sides, place sprouts on one and squash on another. Disperse onion among both. Pour olive oil on both sprinkle with spices and toss. On middle racks of oven Roast 20-30 minutes on one side then 20-30 minutes on other or until a nice browned color. One pan may take longer than another. When done mix both pans together in a serving bowl. Sprinkle with pomegranate seeds or dried cranberries
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