Roasted Delicata Squash and Brussel Sprouts with Pomegranate Agrodolce
This easy vegetable side dish requires very little work, as the vegetables roast in the hot oven. Make sure to cut the Delicata squash into the same size pieces so they cook evenly. Try to find medium to large Brussels sprouts for this dish and cut them in half. If you have smaller ones, just leave them whole. If the Brussels are too small, they’ll overcook. You want them nicely charred but not black.
Prep Time 15 minutesminutes
Cook Time 30 minutesminutes
2poundsDelicata squashabout 2 medium-size
1poundBrussels sproutshalved if they are large
1 1/2teaspoonkosher saltdivided
3/4teaspoonfresh ground pepperdivided
1medium red onion
1/4cupred wine vinegar
1/2teaspoonAleppo pepperor red pepper flakes (optional)
3-inchpiece of orange zestoptional
Preheat the oven to 425°F and lightly spray a large, rimmed baking sheet with cooking oil.Cut the ends of the Delicata squash off, then cut the squash lengthwise. Scoop out the seeds and discard or save them another purpose. Cut the squash into 1/2-inch thick half-moon pieces. Place the squash and Brussels sprouts in a large bowl and drizzle with 2 tablespoon of olive oil, 1 teaspoon of kosher salt, and 1/2 teaspoon of pepper, then toss to coat.If they won't all fit in one bowl, toss and coat the squash first with 1 tablespoon of oil, 1/2 teaspoon of salt and 1/4 teaspoon of pepper, then repeat with the Brussels sprouts.
Carefully spread evenly onto the baking sheet. If the sheet is too crowded, you can spread it onto two baking sheets. You want to give them a little space to breathe, so they roast and not steam. The vegetables will shrink down though, as you roast them.Roast the vegetables for 15 minutes. Meanwhile peel the onion, then cut off the ends, and cut the onions into 1-inch wide slices, root to tip. Toss the onion pieces with the remaining 1 tablespoon oil, salt and pepper (I used the same bowl, no need to wash it). Once the vegetables have roasted for 15 minutes, remove from oven, flip the squash and Brussels, then add the red onions to the pan. Return to the oven and roast for an additional 15 minutes.
While the vegetables are cooking, make the agrodolce by placing the red wine vinegar, balsamic vinegar, pomegranate molasses, maple syrup, thyme sprigs, salt, Aleppo pepper (if using) and orange zest (if using) in a small pot. Bring to a boil, then reduce the heat so simmering. Simmer for 10 minutes uncovered, stirring occasionally. Once cooked, remove from heat.Once the vegetables are done roasting, move them to a serving plate or bowl. Drizzle the agrodolce over the vegetables and sprinkle with the fresh pomegranate seeds. Serve immediately.