the PERFECT sweet & savory brussel sprout & delicata squash thanksgiving side dish! the pomegranates add such a fresh touch! I hope you all have a safe and fun holiday 🥰
ingredients
1 lb of brussel sprouts
1/2 tsp paprika
1/2 tsp garlic powder
salt & pepper to taste
1 medium delicata squash
3 slices of bacon
Seeds from 1/2 pomegranate (~1 cup)
1/2 cup chopped pecans
1 tsp agave
1/2 tsp pumpkin pie spice
Pinch of salt
1 sprig of fresh rosemary
directions
preheat oven to 400F. prepare brussels by cutting off the ends and slicing in half. place in a bowl and toss with with paprika, garlic powder, salt & pepper.
cut the delicata squash in half and scoop out the seeds. slices thinly to small half rings. toss with olive oil and bake at 400 for about 15 min on each side.
on a different baking bake bacon on a sheet for about 10-12 minutes until crispy. remove the bacon and set aside. add brussels to the bacon grease and coat. bake for about 35-40min flipping halfway.
while the brussels are baking, add pecans to a large pan. toast on medium heat for about 2-3min, stirring continuously. add agave, pumpkin pie spice and salt, keep stirring for about 2-3 more minutes. set aside and chop bacon into 1/2 cm slices and add to pecan mixture. toss to coat.
once delicata squash and brussels are roasted. add to a casserole dish, or serving dish, and top with pecan mixture and pomegranate seeds! I like to do 2 layers (veggies, pecan mixture, pomegranates, repeat)
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