A fall side dish that will brighten any meal! Roasted delicata squash and brussels sprouts are topped with pomegranate arils for gorgeous pops of color.
Slice off the ends of the delicata squash, then cut in half lengthwise. Spoon out the seeds, then cut into half rounds, about 1/2" thick.
1 delicata squash
In a large bowl, combine squash and brussels sprouts with a large drizzle of olive oil, and salt and pepper to taste. Toss to combine, then arrange in a single layer on a baking sheet.
1 pound brussels sprouts, Olive oil, Salt, ground black pepper
Roast for 30 minutes, turning halfway through. The squash should be softened and lightly browned, and the brussels sprouts should be browned and crisp on the outside.
Place in a serving dish and top with pomegranate arils and chopped nuts. Serve immediately and enjoy!
1/2 cup pomegranate arils, 1/4 cup walnuts or pecans