Colorful Roasted Winter Veggies with Pomegranate Sauce
- 3-4 cups butternut squash, cubed and peeled
- 3-4 cups brussel sprouts, cut in half
- 1 medium sized red onion, peeled and cut in 2 inch pieces
- 1-2 teaspoons chili powder
- 1-2 teaspoons Fossil River Balsamic Vinegar Flake Salt
- 1-2 tablespoons coconut oil
- ¼-½ cup fresh pomegranate seed
- ½ cup pomegranate juice
- 2 tablespoons coconut nectar
- Preheat oven to 400 degrees and be sure the racks are in the middle of the oven.
- On a large baking sheet pan spread out the brussel sprouts, butternut squash, and onion.
- Coat everything in coconut oil, sprinkle with chili powder and Fossil River Balsamic Vinegar Flake Salt.
- Roast in the oven uncovered for 20 minutes until the squash is soft, but not mushy.
- Remove from the oven and allow to cool.
- In a small sauce pan heat the pomegranate juice and coconut nectar and allow to simmer and reduce until slightly thicker consistency.
- Allow the juice to cool a bit then mix the reduced juice and roasted vegetables in a large bowl.
- Mix in the fresh pomegranate seeds once everything is room temperature.
- Serve this colorful dish as an appetizer or side to your holiday feast!
The Fossil River Balsamic Vinegar salt is a unique and delicious way to capture the tart tang of balsamic vinegar with the delicate salty flakes. It’s delicate enough to use as a finishing salt, however in this dish sprinkling it over the vegetables before roasting was a wonderful way to allow the essence of the balsamic taste without the moisture of using a vinegar, which would cause the vegetables and squash to be too soft and soggy. The large flakes gently melt over the ingredients so with each bit you get a nice burst of flavor.
Prep Time 15 minutes
Cook Time 20 minutes
Makes 6 servings.
Recipe created by Carla Delangre