This is the perfect roasted vegetable side dish to bring to your holiday table, Roasted Edamame, Squash and Brussels Sprouts with Pomegranate Molasses. So good!
Disclosure: I was asked to participate in the #soyinspired campaign as a member of the Healthy Aperture Blogger Network. I was compensated for my time.
Well we haven’t floated away over here, although so. much. rain. literally nonstop the entire weekend. There is always a benefit to being forced indoors, it did allow me to finally get the decorations out for Halloween and have a little lazy couch time with my kiddos.
The fall holidays are officially on my mind and now I am even more excited and looking forward to them after creating this delicious #soyinspired veggie side dish. All of my favorite fall vegetables in one!
Have you ever roasted edamama? Me either! But I thought they would be delicious roasted along with all the other vegetables and I wanted to do a little experimenting in creating the perfect vegetable side for your Holiday table.
Mission accomplished. You know you’re truly a health nut when you get this excited over a veggie side, but this is one of the yummiest veggie dishes I’ve eaten in awhile. The icing on the cake is the pomegranate molasses, which isn’t molasses at all, but rather just pom juice that I reduced with a little sugar to a syrup-like consistency. It acts as like a dressing for the warm vegetables and offers a little sweetness to the dish. You have to try it!
Edamame, or soy beans, are a staple freezer item in my house. They are a good source of vegetarian protein and are great in salads, added to soups or stews, or as an appetizer. My kids also enjoy them in the shell dusted with a little sea salt like they serve at the Japanese restaurants.
Soybeans are an important source of the minerals cooper, magnesium, molybdenum, manganese, phosphorus. They are also a good source of omega 3 fatty acids and protein. Just 1/2 cup of soybeans provide 4 grams of fiber, 8 grams of protein and 100 calories. I noticed they sell frozen individual serving packs for a healthy snack option!
If you feel like experimenting with your holiday cooking or baking, try using soy- a heathy, lean vegetarian protein that is low in cholesterol. It’s easy to pair with a wide variety of fall foods since it doesn’t have a dominate flavor. You can try tofu, tempeh, soy milk, soy nuts, miso, soy cream cheese and more.
[Tweet “Get #SoyInspired this Holiday season. Try this Roasted Edamame, Squash and Brussels Sprouts With Pomegranate Molasses. “]
- 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
- 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.
- Looking for other ways to be #soyinspired?
Cheesy Chicken and Rice Skillet
Chocolate Coconut Dessert Hummus
Pecan Pie Cookie Bars
Green Berry Smoothie Bowl + Yogurt for Every Diet
I love brussel sprouts but they can be tough on my stomach. I think this recipe my be perfect since there is so many other yummy veggies in the recipe that I can eat. Your photos are wonderful. I am drooling.
Karen recently posted..Savvy Health Round Up #1
Thanks Karen! I hear you on the brussels sprouts, maybe you could use less?
I understand your excitement over a veggie side dish 🙂 This looks absolutely delicious! Love the addition of edamame and that pomegranate molasses…wow!
Aggie @ Aggie’s Kitchen recently posted..Orzo with Goat Cheese and Arugula
Haha, good. It’s a blessing that we get excited over the healthy stuff. 😉
You know me, I do get excited about veggie side dishes because they may end up as my main dish! This looks fabulous. I think I’ve found the perfect dish to bring to my family Thanksgiving dinner.
Debbie @ Coach Debbie Runs recently posted..Another Take on Quiche. And the Race I didn’t run.
You’re right, it’s all about the fun veggie dishes when you’re vegan. Thanks Debbie 🙂
I love brussels sprouts and edamame and pomegranate molasses, but I’ve never thought of combining all of them in one dish. This looks so good!
Mary recently posted..Smoked Barrel-Aged Negroni (No barrel required)
Thanks Mary!
Can you come to my house and make this for me right now!?!?! PLEASE! All my fav veggies! This would go over great at my house, baby and toddler love edameme, hubby and I love brussel sprouts, and I love squash so they have to eat that too.
Hil recently posted..Witches Feet Flower Pot Craft Decoration
Haha, I would love to!
K, so I bet I could skip the edamame and use maple sugar or palm sugar for the sugar and voils…paleo version. This looks amazing!
Thanks Heather!
the pomegranate molasses sounds insane! What a perfect way to top off delicious veggies! 🙂
rachel @ athletic avocado recently posted..Sweet Potato Oatmeal Bread with Pecan Streusel {GF + Vegan!}
Thank you! It’s a nice addition. 😉
This is my kind of Fall side… everything looks so delicious together and the pomegranate molasses is calling my name!
thanks Emily, it definitely screams fall 🙂
A healthy dish like this on the dinner table is always welcomed!
Christine | Vermilion Roots recently posted..Einkorn Pizza for Birthday + a Video of Italy
Thanks Christine, I agree. Must have veggies.
Edamame – Squash – Brussels Sprouts = THREE of my favorite things, but seriously! And I bought a whole BUNCH of brussels sprouts last night … Manfriend cooks them perfectly, but I am thinking THIS recipe needs to happen with them in the very near future!
GiGi Eats recently posted..More From Your Core, Guest Post
Thanks girl 😉 Tell that manfriend of yours to get busy.
These are some of my favorite vegetables all in one flavorful bowl. Pinning this!
Tirralan – Tinseltown Mom recently posted..My Interview with the Cast of the Upcoming “The Peanut’s Movie”
Yay, thank you!
This is such a Fall recipe. Love all the ingredients. Thanks for sharing!
Kam Kay recently posted..Healthy Pumpkin Banana Carrot Muffins
No problem, thanks for reading!
I’m so intrigued by the pomegranate molasses, I’m going to have to try this. I bet it’s wonderful over the vegetables.
Thank you! It pairs really well with roasted veggies!
So excited to see you in SmartBrief today … and we’ll also be featuring this recipe in our winter squash roundup in a few weeks!!
Liz – Meal Makeover Moms recently posted..A Hearty Fall Recipe for Pumpkin Turkey Chili