Roasted Acorn Squash and Brussels Sprouts
Fall vegetables tossed with a citrus vinaigrette, pomegranates and toasted walnuts.
Prep Time: 15 minutes | Cook Time: 33 minutes | Total Time: 48 minutes | Servings: 5
Ingredients:
- ½ cup Southern Grove Chopped Walnuts
- 1 acorn squash, halved, seeded and sliced
- 1 pound Brussels sprouts, halved
- 2 tablespoons Carlini Extra Virgin Olive Oil, divided
- ¾ teaspoon Stonemill Iodized Salt, plus additional to taste
- 1 teaspoon Stonemill Ground Black Pepper, plus additional to taste
- 1 orange, zested and juiced
- 1 tablespoon Simply Nature Organic Wildflower Honey
- 1 teaspoon Tuscan Garden Distilled White Vinegar
- ½ cup pomegranate seeds
Directions:
- Preheat oven to 400°.
- Place walnuts on a baking sheet and bake for 8 minutes or until toasted. Reserve.
- Meanwhile, place squash and Brussels sprouts on a baking sheet. Drizzle with 1 tablespoon oil, 1 teaspoon salt and 1 teaspoon pepper, and bake for 25 minutes or until crisp on the outside.
- In a small bowl, whisk together orange zest, juice, honey, vinegar and remaining tablespoon of oil to create the dressing. Season with salt and pepper to taste.
- Toss vegetables with dressing, walnuts and pomegranate seeds. Transfer to platter and serve.
Recipe Courtesy of Chef Alyssa, ALDI Test Kitchen
Calories 230 | Total Fat 14g | Sodium 380mg | Total Carbohydrate 26g | Fiber 6g | Sugars 7g | Protein 6g