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:

1. Preheat oven to 400°.
2. Place walnuts on a baking sheet and bake for 8 minutes or until toasted. Reserve.
3. 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.
4. 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.
5. 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