the perfect roasted vegetable side dish to bring to the holiday table.
Ingredients
3 cups butternut squash cubes (cut butternut squash in half lengthwise, scoop out seeds, use vegetable peeler to remove skin, cut flesh into small dice)
3 tablespoon olive oil, divided
salt
pepper
12 ounces brussels sprouts, cut into quarters (or halves if smaller)
2½ cups (14 ounce bag) shelled edamame, defrosted
1 cup chopped leeks, cleaned off all dirt
2 cloves garlic minced
For Pomegranate molasses:
1 cup pomegranate juice
1 tablespoon sugar
1 wedge fresh lemon
Instructions
Preheat oven to 400 degrees. On one baking sheet add butternut squash and drizzle with 1 tablespoon olive oil, and two pinches of salt and pepper. Roast for 40 minutes. While that is roasting prepare second roasting tray with quartered brussels sprouts tossed with 1 tablespoons of olive oil and a pinch of salt and pepper. Roast for 30 minutes. During the last 20 minutes, add minced garlic, leeks and edamame and an additional 1 tablespoon of oil. Stir around with a spatula and put back in oven until veggies are cooked and are slightly browned. If needed, crank heat to 425-450 at the end if not getting desired level of brownness.
Combine all the roasted vegetables in a bowl and drizzle with pomegranate molasses (use desired amount).
For pomegranate molasses:
In a small saucepan combine 1 cup pomegranate juice with 1 Tablespoon sugar and the juice from one lemon wedge. Cook over medium heat until sugar is dissolved, then reduce to medium low until mixture is reduced by half and is a thick consistency. Let it cool slightly then transfer to a small jar or bowl until ready to drizzle over vegetables.
Recipe by Nutritious Eats at https://www.nutritiouseats.com/roasted-edamame-squash-and-brussels-sprouts-with-pomegranate-molasses/