Roasted Acorn Squash and Brussels Sprouts

Roasted Acorn Squash and Brussels Sprouts

Fall vegetables tossed with a citrus vinaigrette, pomegranates and toasted walnuts.

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