Roasted Brussels Sprouts with Carrots, Butternut Squash, and Pomegranates

I love Brussels sprouts roasted and this recipe is insanely delicious.  The sweet squash and carrots mixed with red onions topped with chili powder, pomegranate molasses, and fresh pomegranate seeds makes this a side dish you won’t forget.

Ingredients:

1 pound Brussels sprouts stems removed and halved

2 large carrots thinly sliced into rounds

½ butternut squash peeled and cubed

½ red onion cut into wedges

Olive oil spray

Pomegranate molasses to taste

Chili powder to taste

Fresh pomegranate seeds

Directions:

1. Preheat the oven to 400 degrees.  Line a baking sheet with aluminum foil.  Spray with olive oil spray.
2. Arrange vegetables on baking dish.  Spray well with olive oil spray. Sprinkle with chili powder.
3. Bake 35-40 minutes.
4. Drizzle pomegranate molasses over the roasted vegetables and top with fresh pomegranate seeds.
5. Enjoy!