Roasted Brussels Sprouts and Squash with Pomegranate Seeds
Recipe provided by Raley's
Raley's
Ingredients:
- 1 lb. Brussels sprouts, cleaned and cut in half
- 1 small kabocha squash, peeled and cut into 2-inch cubes
- 2 cloves garlic, minced
- 3 tbsp. coconut oil
- Salt and pepper to taste
- 1 cup fresh pomegranate seeds (arils)
- 2 tbsp. chopped parsley
Directions:
Prep: 15 minutes, Cook: 40 minutes, Serves: 8
- Preheat oven to 400˚F
- Place Brussels sprouts, squash and garlic on a large baking sheet
- Toss with oil, then season with salt and pepper and toss again
- Roast for 40 minutes
- Remove from oven and let cool
- Garnish with pomegranate seeds and parsley, then serve
Nutritional Information: 128 calories, 4 g protein, 6 g total fat (5 g sat., 0 g trans), 19 g carbohydrate, 4 g fiber, 8 g sugar, 0 mg cholesterol, 15 mg sodium, 6 points
