Roasted Acorn Squash and Brussels Sprouts
Fall vegetables tossed with a citrus vinaigrette, pomegranates and toasted walnuts.
- 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