Brussels Sprouts Medley w/ Butternut Squash & Pomegranate (Paleo, AIP, SCD, Vegan, Gluten/Dairy Free)
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Brussels Sprouts Medley w/ Butternut Squash & Pomegranate (Paleo, AIP, SCD, Vegan, Gluten/Dairy Free)
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| Servings | Prep Time |
| 4-6people | 20 mins |
| Cook Time |
| 25 mins |
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Ingredients
- 3tbsp olive oil
- 1 red onion
- 1/2 pomegranate(or 1/2 cup pomegranate seeds)
- 1/2 butternut squash
- 1lb Brussels sprouts
- pinch sea salt
- dash garlic powder
- dash pepper*optional, not AIP elimination phase compliant
- dash cayenne pepper*optional, not AIP elimination phase compliant
Instructions
- Peel and half the butternut squash. Scoop the seeds out and cube the squash into bite size pieces
- Trim and half the Brussels sprouts
- Chop the onion
- Place the vegetables onto a baking sheet and drizzle them with olive oil
- Sprinkle the salt, pepper (eliminate if AIP), garlic powder, and cayenne pepper (eliminate if AIP) on the vegetables, then mix them around
- Roast the vegetables at 350 degrees for 25-30 mins or until golden brown, flipping them halfway through
- While the vegetables are roasting, remove the seeds from the pomegranate
- Once the vegetables are cooked, pour them into a serving dish and sprinkle the pomegranate seeds on top. Enjoy!